Sourdough pancakes for champions

What to do with your excess sourdough starter? It is really important to keep your sourdough starter going, if you like that kinda thing, but what do you do when you get too much!? Pancakes!!! Requiring a REALLY healthy, super bubbly starter (and thick like a pancake batter, not watery), sourdough starter will cook up a beautiful pancake if your starter is just right. Make sure your starter actually RISES in the container you're keeping it - which means it's thick enough, and bubbly enough.

Grease a pan up with a little butter or your preferred fat, and when hot (but not too hot, just hot enough that a drop of water from your finger hisses nicely, not angrily) pour out a little cake of batter and swirl the pan so it gets as thin as possible. Cook it well on both sides, and that's it!! If it's a little rare on the inside, don't worry, the grain is already fermented, which means that is nearly pre-digested anyways!! These pancakes do require a bit more time to cook though, so it is better to cook on medium-low heat, and have each one sit for about 5 minutes.

Serve up with granola, or your preferred toppings.

As-close-to-normal-but-healthy Pancakes

I made these everyday this week. Firstly, to see if I could perfect them, and secondly, because they were so good and there was something about them that made me hum like a.. I have no cliche for that. I just hummed when I ate them. (I mean felt harmonious and wonderful).

They can be made without soaking the flour - but soaking it gave it the hum factor I was looking for. Soak for an hour or so:

• 2 cups whole grain spelt flour, with a little salt
• 1 cup goat milk (I didn't try water, but I'm sure that would work too

Then stir in:

• 1 egg beaten, and a bit more milk if the batter got too sticky from soaking
• 1 Tbsp baking powder (please get aluminum free!)
• any seasonings you wish - I used almond extract and pomegranate syrup, it was great!

Brush a pan with butter/ghee on LOW heat! Once hot, laddle in the sticky batter and spread out the cakes with a wet utensil or your hands dipped in cold water (batter doesn't stick that way)

Let them cook slowly, on low-medium heat (like 4 on an electric stove) and then flip once the first bubble on top becomes solid.

Cook on the other side for about half the time of the first, and then transfer to a warmed toaster oven or directly to your mouth.

I topped these with flax oil and stevia, but you can use your imagination on how to top! They make nice little lunch snacks too, like muffins, because they are good on their own!

Sharlie's Bloobie Pancakes

1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or almond milk
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving, or apple butter

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

I also added 1/4 cup of flax seed meal, and dried coconut flakes. I used coconut oil to cook them, seeing how there was some coconut in the cakes to help the body assimilate the oil better. Add whatever fruit you want and or ingredients, cinnamon, or cardamom, whatever you would like!