This is a great lunch or supper recipe for utilizing excess gluten-free sourdough starter. It is unique enough to bring fun to the table and healthy enough to eat every day.
- 2 cups gluten-free sourdough starter
- 3 eggs
- ½ cup chopped green onion
- 1 large carrot, shredded
- 1 cup shredded kale, tightly packed
- ½ cup grated Swiss cheese
- 1 tsp. sea salt
- ¼-½ cup sorghum flour
- Coconut oil or lard for frying
- In a medium mixing bowl, beat together the gluten- free sourdough starter and eggs. Add in the vegetables, grated cheese, and salt and mix well.
- Sprinkle in the sorghum flour, starting at 1/4 cup. If the batter is too thin, add more sorghum flour, one tablespoon at a time, until the batter resembles a thick but pourable pancake batter.
- Heat a cast-iron skillet over medium heat and add enough of the coconut oil or lard to coat the bottom of the pan. Once hot, use a ¼ cup scoop to make small pancakes in the skillet. Cook pancakes for 3-5 minutes on the first side, or until golden brown and set around the edges. Carefully flip and cook for an additional 2-4 minutes on the second side.
- Transfer to a platter and continue with the remaining batter, adding additional fat to the pan as needed.
Serve with this Crème Fraiche Mustard Sauce and a crisp salad.