460 grams (2 cups) active sourdough starter

140 grams (1 cup) sifted flour (wheat, einkorn, spelt, buckwheat etc.)

2 eggs, beaten

1/2 teaspoon sea salt

1/2 teaspoon baking soda

butter, coconut oil or ghee (for frying the pancakes)

Mix active (ie, fed within the last 6-8 hours) sourdough starter with flour, adding water as necessary (one tablespoon at a time) to reach a batter-like consistency. Place the batter into a mixing bowl, cover and allow to rest at room temperature for 8 to 12 hours. Beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water. Warm a skillet over medium-high heat, add 1 tablespoon of frying oil of choice. Once melted, reduce heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface, about 2 to 3 minutes; flip and continue to cook another 2 to 3 minutes. Continue working in batches, adding more frying oil as necessary.

Recipe and Image Courtesy of Chenoa Bol

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