Ten grain sourdough pancakes

Yield: 24 5\"pancakes

Measure Ingredient
½ cup Hot water
3.00 tablespoon Honey
2.00 cup Buttermilk
1.00 cup Sourdough starter
2.00 tablespoon Vegetable oil
1.00 each Egg
2½ cup Whole wheat pastry flour+
2.00 tablespoon Whole wheat pastry flour*
1.00 cup Sifted cake flour
¼ cup Ten grain cereal mix
2.00 tablespoon Cornmeal
5.00 tablespoon Sunflower seeds
¾ teaspoon Salt
1½ teaspoon Baking soda
1.00 tablespoon Baking powder

When the Good Earth Restaurant closed in the Clackamas Town Center in Portland, Oregon the manager, Jerry Woodcock was very nice in sharing this recipe.

In a large bowl, stir together the hot water and honey. Add the buttermilk, sourdough starter, oil and egg; blend thoroughly.

In a medium bowl, blend together the whole wheat pastry flour, cake flour, ten-grain mix, cornmeal and sunflower seeds. Add all at once to the sourdough mixture and mix until blended. Stir in salt, baking soda and baking powder.

Meanwhile, heat pancake griddle or skillet until cold water dropped on the surface rolls off in droplets. Using a third cup measure, ladle the batter onto the hot griddle. Cook pancakes until bubbles form on the surface and edges are slightly dry. Turn and cook one to two minutes more. Repeat until batter is all used. Serve hot with favorite toppings. Makes twenty-four five-inch pancakes.

NOTE: * Whole wheat bread and pastry flour is sold in specialty and health food stores.

Source: Good Earth Restaurant

As published in the Oregonian FoodDay Typos by Dorothy Flatman 1998

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