Rye Sourdough Pancakes
- 1 1/2 cups water
- 1 Tbs. honey
- 1 Tbs. oil or melted butter
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1-2 Tbs. sourdough starter (or ¼ tsp. yeast if you have no sourdough)
- 1/2 tsp. salt
- 1/4 - 1/2 cup milk (add a Tbs. vinegar/lemon juice if you used yeast instead of sourdough)
- 2 cups Whole Rye Flour
- 2 eggs, beaten
- The night before, mix together the flour, water, and sourdough starter. Cover with a cloth or plastic grocery bag and leave at room temperature overnight. If you used all your sourdough starter in the dough then save some from the mixture in the morning.
- The next morning add the remaining ingredients to the sourdough mixture from the night before, which by now should be bubbly. Mix until everything is just incorporated, adjusting the amount of milk to achieve your desired consistency for how you like your pancakes. The acidity of the sourdough will activate the baking soda and new bubbles will form in the dough.
- Spoon pancake batter into a buttered pan and cover while cooking on the first side. Flip when the pancake is bubbly and cook uncovered on the other side. Use plenty of butter to make them nice and crispy!