Rye Sourdough Pancakes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 cups Rye flour, whole
  • 1/4 tsp Sea salt
  • 1 tbsp Xylitol or coconut sugar

• Liquids

  • 1/2 cup Water

• Other

  • 2-3 tablespoons active, recently fed sourdough starter
  • 1 cup Kefir (you can make your own kefir or buy some at the grocery store

Found on thehealthytart.com

Description

Ingredients

• 1 cup kefir (you can make your own kefir or buy some at the grocery store)
• ½ cup water
• 2-3 tablespoons active, recently fed sourdough starter
• 1.5 cups whole rye flour
• 1 egg
• 1 tablespoon xylitol or coconut sugar
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

Directions

• Add wet ingredients to a big glass jar or medium- sized bowl and stir with a wooden spoon until the starter has completely dissolved in the liquid.
• Incorporate about ¼ cup of rye flour at a time into the mix while stirring continuously.
• Cover the top tightly and allow to ferment for 8-12 hours. A glass container works best because you can check the activity of the sourdough.(You want it to be very bubbly).Never use any metal objects to stir or store fermenting cultures.
• Mix egg, sugar and salt and stir until the sugar has dissolved.
• Add mixture to the batter and stir well.
• Whisk in the baking soda and allow to rest for another 5 minutes, it will help the batter to rise and to tone down the tangy flavour.
• Depending on the consistency of your rye sourdough starter you might have to add a little water to achieve the typical runniness of pancake batter.
• Pour the batter into a pan at medium heat and cook until the top of the pancake starts to form a film. Flip the pancake and cook until golden brown.
• Serve immediately.
• Enjoy 🙂

Nutrition