Sourdough Pancakes with rhubarb-apple compote

Hey there :)

At the moment I am having a new little obsession: sourdough. Although it became a real mess making the sourdough starter, I am now a happy buzzing bee in my kitchen when I go check for my glasses of beautiful sourdough. For the past few weeks I’m going crazy about it, I have baked breads, baguettes, brioches, pizza with sourdough etc. in amounts I myself find hard to believe. And with most of the results I am actually quite happy which is rare for me on first trials. But the sourdough just has a way to give baked goods a nice texture and tangy taste that I find just lovely. And another thing to love about sourdough is: it gets better over time. With every bread baked, the sourdough will get stronger as the bacteria will increase and the endresult will get better and better… Oh… just wait another 5 years and my bready will be heaven….

In my head I already have images of my 70 years old me sitting in a rocking chair with my sourdough… Hm, Maybe I’m being weird here. I don’t know. But I do know that sourdough rocks. Thanks to the fermentation processes that happen when you work with sourdough, some people who cannot eat gluten can even eat wheat-bread made with sourdough. That is because the microorganisms in the sourdough decomposes the gluten and makes the bread or baked good easier to digest and better tolerated.

Anyways… We all know that bread and sourdough is a good combination. But guess what, sourdough also works in pancakes :)

And it makes for pretty good ones even. They might be not as fluffy as standard pancakes, but they have a more exiting flavor because of its slightly sour taste. That, by the way, pairs perfectly with some rhubarb compote. If you make those, try it as pair ;)

You will have to start making the batter the night before, but apart from that the procedure is pretty much the same to that of normal pancakes. Easy Peasy :)

The only thing that you will need extra – obviously – is some sourdough starter. You can make one yourself at home or buy it somewhere. In case you don’t have one yet and if you decide to make it yourself you will have to choose between a variety of possible ways to do it. With yeast or without, some require yoghurt or old rice. I decided to go for most plain version: water and ryeflour. You can check the net for some more detailed information and all the different ways to do it. For example here orhere. There are plenty.

But here is a short how-to on how I did it:

I added equal amounts of whole grain rye flour and water (100g), stirred with a wooden spoon and let sit for 24 hours. Then added the same amount of water and rye again, let sit again for 24 hours, and repeat one more time. The mixture should smell a little sour by now and some bubbles should be visible. If not, then let sit for another 24 hours. You will have quite a huge amount sourdough. For the starter you should set aside about 100-150g. Place it in an airtight jar and put in the fridge. If not used it lasts for about 1-3 weeks. Then it should be fed with one tablespoons of water and one tablespoon ryeflour. Make sure you use a big enough bowl, the dough will get bigger. I didn’t at first and had to clean up a little mess.

The rest of the sourdough you can either discard or use it to bake some bread or whatever your stomach feels like :)

Recipe Sourdough Pancakes

prep time: about 10 minutes + baking and waiting time +++ yields about 20 smaller pancakes

Ingredients

For the sponge

  • ½ Cup / 100-150g sourdough starter
  • 2 Cups / 260g whole wheat flour
  • 1 Cup / 250ml water

For the dough

  • 1 egg
  • 1/2 Cup / 125ml milk of your choice
  • ¼ cup / 35g brown sugar
  • 1-2 Tbsp. sunflower seed oil
  • 1 tsp. baking soda
  • pinch of salt

Instructions

The night before mix together the sourdough, flour and water in a big bowl. Put in warm place covered with a towel and let sit till the next morning.

In the morning, take away about ½ Cup/ 100-150g of the sourdough mixture. This will make your new starter culture. Put in an airtight container or glass with a lid and keep in the fridge for about 1-3 weeks.

Then add all the other ingredients and mix well. You will have a rather liquidy dough.

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Let sit for about 5-10 minutes.

Then heat a bowl over medium-high heat, add a knob of butter, ghee or coconut oil.

Working in batches, place about 2-3 Tbsp. of the batter in the pan and fry on both sides for about 2 minutes or until brown. When the surface gets bubbly you know you have to turn them.

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Keep warm and serve (preferably with rhubarb compote)

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Recipe Rhubarb-Apple-Compote

  • 2 stalks rhubarb
  • 1 medium apple
  • 1 vanilla bean or 1 tsp. vanilla powder
  • 1-2 Tbsp. coconut sugar or brown sugar
  • 1-2 Tbsp. water

Instructions

You can start with the compote when the dough has to sit for a few minutes

Wash the rhubarb and the apple thoroughly.

I didn’t bother to peel them but if you don’t like the skins go ahead and peel them.

Then cut into bite size pieces. Half the vanilla bean and scrape out.

In a small pot place all the ingredients together (also the rest of the vanilla bean) and bring to simmer over medium heat.

Let simmer for about 5-10 minutes, stirring time by time. Then take out the vanilla bean.

Let cool slightly and serve with the sourdough pancakes

 

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