Sourdough Vegan Cinnamon Pancakes with Lemon Topping

• Condiments

  • 1 tbsp Honey
  • 1 Lemon honey
  • 1 Lemon jam

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Fat
  • 1 scant tsp Salt
  • 100 g Whole wheat flour, organic

• Prepared

  • 50 g Sourdough starter

• Liquids

  • 3/4 cup Water

Found on hortuscuisine.com

Description

Ingredients

• 50 g / 1.7 oz sourdough starter, freshly fed
• 100 g / 3.5 oz organic whole wheat flour
• ¾ cup / 170 ml water (I needed less water)
• 1 tablespoon honey (or maple syrup if vegan)
• 1 teaspoon cinnamon
• 1 scant teaspoon salt
• Extra flavorings: pinch vanilla, grated zest of half a small lemon
• Fat, your favorite, for cooking
• (vegetable or coconut oil, or ghee)
• Lemon jam, maple syrup
• Lemon Honey (see above for link)

Directions

• Dissolve the sourdough starter in a bowl with half the water, then add in all the other ingredients for the batter. Mix thoroughly, and add enough water until you get a smooth batter (I needed less than the water indicated in the recipe, you might need to adjust depending on the kind of flour you use).
• Cover the batter with clingfilm and pierce a hole in it to let some air in. Let the batter rest at room temperature for 8-10 hours, or overnight.
• When ready, heat a lightly greased nonstick pan on medium heat and add about ¼ cup (3 tablespoons) batter per pancake. Cook for a couple minutes, or until bubbles have formed on the surface. Flip, and cook until golden. Repeat until your run out of batter, greasing the pan after each batch.
• Serve straight off the pan with your favorite toppings. I topped it with Lemon Honey: http://hortuscuisine.com/blog/2015/12/08/edible-gifts-flavored-honey/
• (you can make honey maple syrup for a fully vegan option)
• If available, lemon jam is also delicious.