This is the first of a new part of the blog where guests of the monthly Appropriate Omnivore Podcast provide recipes. August‘s guest was Monica Ford of Real Food Devotee talking about einkorn sourdough. Here’s the first of many great recipes to appear on this blog.
Yield: 4-6 servings.
- 2 cups sourdough starter, room temperature*
- 2 tablespoons granulated sugar
- 1 egg
- 4 tablespoons coconut oil, melted
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon warm water
*Monica loves using an ancient grain sourdough starter like einkorn for this recipe.
- Feed your sourdough starter at least 4 hours before use. You know your starter & environment, temperature, etc best so aim to make your starter bubbly and active at the time you’ll be ready to make pancakes.
- Beat egg in large bowl.
- Add sourdough starter, sugar, coconut oil, and salt. Completely combine with whisk & set aside.
- Add baking soda & warm water to small bowl & set aside. Get set up.
- Heat up a lightly-greased pan until your oil shimmers. I use my cast iron skillet & either beef tallow, coconut oil or bacon fat. Get a ¼ cup or ½ cup measuring cup ready depending on the size of pancake you like.
- When you are ready fold your baking soda & pancake batter together with a spatula. Do not whisk or beat. We want all those fluffy bubbles. This will give us fluffy pancakes. Allow to foam for 1 minute & start cooking.
- Using your measuring cup of choice, pour your batter onto the hot skillet. Fry the pancakes 1-2 minutes on each side or until golden. Remove to place inside oven to keep warm.
This recipe was provided by Monica Ford. Monica is the founder of the first ancestral foods home delivery service Real Food Devotee. Monica first started cooking traditional food in order to turn around her health. With her health success story eliminating all her allergies plus coming from a family in the restaurant business, she now pays it forward by offering everybody a chance to have real food delivered to their homes.