Once we discovered sourdough pancakes, there simply was no other way to make them. Kind of. Neither of us is too fond of excessively sweet food, and adding even maple syrup to pancakes was always met with a bit of a frown. We started to experiment with savory pancakes, inspired by my correspondence with Kekoa and Cynthia who have been enjoying their life at 9000 feet of elevation.
One day our sourdough starter needed feeding, and I was contemplating what to do with the starter that I would otherwise be destined for garbage. I craved something flavored with cumin, and the result were pancakes that we just had to make again, and for which we had to record the recipe. The texture is a bit chewy, it reminds me of Korean pancakes, and I think I like that better than the more standard American pancakes.
Ingredients:
- sour dough, roughly one cup
- ground cumin, roughly 1.5TBS
- ground coriander, roughly 1/2 TBS
- salt, a good pinch
- optional - gochu, ground korean chili, a pinch
- one egg
- soy milk, milk, or water - roughly 1/2 cup, to achieve the desired consistency
- flour, roughly 1/2 cup, I used freshly milled whole wheat, to achieve desired consistency
- 1 tsp baking powder
- 1/3 cup of melted coconut oil, or another oil, even butter. I think this is optional.
Procedure:
If you are using cast-iron pan, start preheating the pan on medium heat.
Mix everything together very well in a tall enough bowl so that the content doesn't splash around. Adjust the amount of flour and/or milk to achieve the desired consistency. I like my batter pretty thick.
When the pan is hot, add just a bit of high-heat oil such as avocado oil. Add the batter, about 1/4 cup per pancake, and cook then on one side until the batter shows bubbles, then flip and another minute or two on the other side. Keep the heat low enough so that the pancakes do not burn.
Eat with:
Guacamole, hummus, vegetable purees or sauces, cottage cheese, any cheese, really, smoked salmon... Use it as starch in your meal. Or eat it straight as a snack.
