Sourdough pancakes are popular for breakfast in many homes. Topped with sweet and rich things like butter, honey, or jam, they are a delicious starchy side to homegrown eggs. But for something a little different, pancakes for supper can be fun, although you might prefer something savory to a sweet supper.
These pancakes, loaded with vegetables and protein, make an exciting and interesting supper. These are not at all similar to the fluffy, cakey pancakes you serve for breakfast. They are not leavened with baking soda and so are more flat and rich, resembling a fritter. Serve them up with a creamy, spicy, zingy sauce to cut the richness and you’ll have rave reviews.
- 2 large carrots
- 1/4 medium head of cabbage
- 1/2 large onion
- 1/2 cup packed grated cheddar cheese
- 3 eggs
- 3 cups active, bubbling sourdough starter (which has been fed in the past 4 to 6 hours)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- Lard, tallow, or coconut oil for frying
- In a large bowl beat eggs. Use a box grater to grate carrots, cabbage, onion, and cheese right over eggs. Add salt, pepper, garlic powder, and paprika and mix well.
- Pour starter over contents of bowl and mix just to combine. Let stand five minutes.
- Meanwhile, heat a large skillet over medium heat. Add 3 tablespoons of cooking fat and allow to melt and heat up.
- Once skillet is well-heated, ladle 1/3 cup portions into hot fat to fry pancakes. Fry for 3 to 5 minutes or until they are browned and can flip easily. Cook through on the other side. Serve with salsa, a creamy, tart sauce, and a salad.
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