This recipe is adapted from one in ‘The Art of Gluten Free Sourdough Baking‘ by Sharon Kane. It takes a while to make, but I actually really love feeding it daily and then having the reward of deliciously sourdoughy pancakes on Saturday morning!
- 2 Tbsp. water kefir
- 3/4 cup Organic Blue Corn Flour
- 1 tsp. sea salt
- 1 egg
- 2 Tbsp. butter or coconut oil, melted
- 1 Tbsp. honey (optional)
I usually start on Tuesday and end up making a double batch by Saturday. So start on Thursday if you want a single batch. So to start I use 1/2 cup of flour and a scant 1/2 cup of water and 2 tablespoons of water kefir and mix it all up on a clean glass bowl.
Then I cover it with a cloth and leave it on my counter for 8 hours or so and feed again with about 1/3 flour and 1/3 water. I do this every 8-12 hours for a few days. You will want to get it looking like this between feedings:
Then when you have about 3/4 cup (or 1 1/2 cups in my case since I am doubling) of brown rice starter, you start adding the blue corn. Add the same amount of blue corn flour as you did rice flour, but about 1/2 the amount of water each time. This is so that when you add the eggs and other wet ingredients your batter is not too thin.
Then when you have 1 1/2 cups total, you can make your pancakes!! YES!!
Add in your other ingredients and gently mix to combine. If it is too thick you can add some water or coconut milk or any milk to thin it out a bit. You want it to be the consistency of… well… pancake batter!
Pour it into rounds on your griddle that has been pre-heated and greased with butter or coconut oil and cook until bubbly and starting to dry on the edges and then flip! Cook through.
These are delicious topped with butter and maple syrup, fruit, yogurt, applesauce or whatever else you can dream up! You could also use it as a bread substitute to dip in soups or soak up a saucy dish… ooooh.
I made 4th of July pancakes! Blue pancakes, white whipped cream/yogurt and red raspberry sauce!