Sourdough Lemon Poppy Seed Pancakes
A few months back I create my own sourdough starter using the recipe from Farm House on Boone. I have been loving making all of her delicious bread recipes but have been wanting to try something of my own. After a little trial and error and a desire to eat more of one of my favorite flavors, these sourdough lemon poppy seed pancakes were created. They are a little fluffy, my personal pancake preference, naturally sweet, packed with a little extra protein and give me all the spring vibes.
What is Sourdough
In short sourdough is a naturally fermented product that is created by mixing flour and water. The flour and water is allowed to ferment, creating a way to naturally rise bread and ferment other recipes. The fermentation process helps to remove some of the antinutrients in the flour. The anti-nutrient phytate, specifically found in grains, can mind to other minerals making them harder for the body to absorb. The fermentation process also can make the bread easier to digest.
How to Make Sourdough Lemon Poppy Seed Pancakes
First, you will need a sourdough starter. I think it’s worth the effort to get one started or to snag some from a friend to have your own starter. I don’t have a recipe on my site but I would recommend this one from Farm House on Boone. Add your starter to a large bowl and set aside. Then, in a separate bowl, you will want to mash one banana. I typically use the back of a fork and mash and stir until it resembles a creamy consistency. I’ve found that this helps the banana to be distributed evenly throughout the recipe. Add the banana, along with eggs, lemon juice, lemon zest and vanilla to the bowl with the sourdough starter then whisk to combine. In a separate bowl combine the sprouted flour, baking powder, baking soda and a pinch of salt then whisk to combine. Add the dry ingredients to the wet and mix to combine, folding in the poppy seeds last. I like to use One degree sprouted flour for this recipe to ensure all the grains are prepared properly and to ensure we are getting as much nutrients out of them as possible. I use a stainless steel skillet to make these. The key to getting them not to stick is getting the pan hot enough with enough butter. First, turn the pan to low heat and allow to heat for a few minutes. Then turn it up to low/medium and allow it to heat for a few more minutes. Next add the butter and once melted immediately add the pancake batter. Wait to flip the pancakes until you see them start to bubble and the edges are turning brown.
I hope you and your family enjoy!
Sourdough Lemon Poppy Seed Pancakes
Ingredients
- 1 cup sourdough starter, active or discard
- 1 organic banana, mashed
- 2 organic, pasture raised eggs
- 1 teaspoon vanilla
- Juice from 1/2-1 organic lemon
- Zest from 1 organic lemon
- 1 teaspoon organic poppy seeds
- 1/2 cup organic sprouted whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of sea salt.
- 1 tablespoon grass-fed butter for the pan.
Instructions
- In a small bowl mash the banana with the back of a fork, stirring and mashing until it reaches a creamy consistency, then set aside.
- Add sourdough starter to a large bowl then mix in the mashed banana. Once combined whisk the eggs, vanilla, lemon juice and zest into the starter mixture.
- In a separate bowl whisk flour, salt, baking powder and baking soda until combined.
- Stir dry ingredients into the wet ingredients and mix until smooth.
- Lastly, fold in the poppy seeds.
- Add the butter to a skillet over low to medium heat. Once melted, spoon the batter onto the pan creating as many pancakes as will fit the pan. Once you notice bubbles in the pancakes and the edges are turning brown, flip and allow to cook for another minute or two until cooked all the way through. The time can vary based on how hot the pan is, so just be sure to watch for the signs that the pancakes are ready to flip.
- Share and enjoy!
Notes
According to the American Academy of Pediatrics it is not recommended to feed babies solid foods before 6 months of age.