Monday, January 13, 2014

Ham & Swiss Sourdough Pancakes

This is a great recipe to use up excess starter and can easily be halved. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information.

2 cups fresh sourdough starter (see comments below)
1 pasture egg
3 tbsp. sugar (unrefined cane sugar, coconut sugar, honey, maple syrup, etc.)
2 tbsp. unrefined coconut oil or ghee or melted butter
3-8 tbsp. milk or water, depending on the thickness of your starter
1 tsp. baking soda
3/4 cup chopped cooked ham
3/4 cup diced or grated Swiss Cheese
1/3 tsp. dried dill
1/3 tsp. red/ cayenne pepper

How To:
1. Prep: Heat a skillet or griddle to medium/ medium-low heat. You can lightly coat the bottom of the skillet with a small amount of coconut oil if desired. 
2. Batter: Combine all ingredients in a medium bowl and mix by hand until combined. (***Note: Add just enough milk or water to bring the pancake batter to a "pourable" consistency. You don't want it too thick or too thin, so start with 3 tbsp. and increase from there as needed. My starter is fairly thick, so I usually add about 6 tbsp.)

3. Cook: Drop the batter onto the heated skillet, about 2 to 3 spoonfuls worth for each pancake. Cook a few minutes until bubbles form and then flip and cook a few more minutes until golden brown on each side.

This recipe makes about 10 large pancakes. Prep time is very fast but cook time is a bit longer depending on how many pancakes you can cook at a time. I was never a huge pancake fan until recently, when I purchased a starter and needed something to do with the excess. Now, I make lots of versions of pancakes all the time! I keep them frozen and we warm them up in the toaster for quick breakfasts on busy mornings.

I purchased a Parisian starter from Cultures For Health and I have been very happy with it. So far I've made sourdough bread, cinnamon rolls, biscuits, and lots of pancakes. Everything has turned out really delicious.
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