Gluten-Free Sourdough Pancakes
The slightly sour flavor of these pancakes is complemented by sweet, traditional toppings like maple syrup, birch syrup, or fruit preserves. My favorite is a mixture of equal parts melted butter and raw honey.
3 cups mature Gluten-Free Natural Levain Starter Culture
3 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for oiling the griddle
2 tablespoons whole cane sugar or palm sugar
1 teaspoon aluminum-free baking powder
½ teaspoon unrefined sea salt, finely ground
Heat a cast-iron griddle over medium heat. Preheat the oven to 200 degrees F. In a large mixing bowl combine starter, eggs, and melted butter. In a small bowl combine sugar, baking powder, and sea salt. Whisk the starter mixture while slowly adding the dry ingredients. Continue to wisk until a smooth batter forms, about 2 minutes.
Lightly oil the griddle. Pour ½ cup of batter onto the griddle for each pancake. Flip when the batter begins to dry about one-inch in around the edges. This takes 1-2 minutes. Cook until evenly browned on the second side, about 2-3 minutes. Keep the finished pancakes warm in a single layer on the oven rack.
Store any leftover pancakes tightly covered in the refrigerator for up to 5 days. Reheat in a toaster oven set on low.
After adding the dry ingredients fold in:
1 apple peeled and diced, plus 1 tablespoon of cinnamon, or
½ cup fresh or frozen blueberries, or
½ cup of leftover cooked gluten-free grains (like rice, millet, or quinoa).