Pancake integrali al lievito madre

Ingredienti

• 1 cup active sourdough starter ((can use sourdough discard))
• 3 cups Freshly ground whole wheat flour** ((350 grams) )
• 1 1/2 cups cold milk ((or water))
• 2 eggs
• 1/3 cup coconut oil ((melted))
• 3 Tbsp honey
• 3/4 tsp salt
• 1 tsp baking soda
• 1/2 cup cold milk

Preparazione

1. 1

   --- Directions: ---

2. 2

   Soak the whole wheat flour: Mix whole wheat flour, sourdough starter, and milk in a medium glass bowl. Whisk well.

3. 3

   refrigerate overnight: Cover the bowl with plastic wrap and refrigerate overnight or for at least 7 hours.

4. 4

   Add remaining ingredients: The next morning, add the remaining ingredients (eggs, coconut oil, honey, salt, baking soda, and additional milk) to make a thick yet pourable consistency.

5. 5

   Preheat the cast iron pan and grease: Preheat a 10-inch cast iron skillet over medium-low heat. Add a tsp of coconut oil and spread to coat the pan.

6. 6

   Ladle and cook the pancake batter: Ladle 1/2 cup of the pancake batter over the middle of the pan and cook until bubbles start forming on the surface.

7. 7

   Flip the pancakes and serve: Then flip over to the other side and continue to cook through until golden brown and done.