Whole Wheat Sourdough Pancakes
We love adding granola to everything that needs a bit of crunch—and that includes soft and fluffy pancakes. Our latest Maple Sage granola adds the perfect texture, alongside a slight sweet and savory depth. We add homemade sourdough starter to this delicious stack of pancakes to get a nice, slightly tangy kick. If you don't already have a starter or want to make your own, we love using Jesha's Sourdough Pancake Mix.
Makes about 12 pancakes.
Whole Wheat Pancakes:
In a large bowl, whisk the sourdough starter, milk, egg, oil and maple syrup. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients into the wet ingredients and mix gently just until combined—do not overmix.
Heat a nonstick pan over medium high heat, melting over a little butter.
Pour ¼ cup pancake batter on the hot griddle using a measuring cup or a ladle. Cook until the pancake starts bubbling on top, then flip the pancake.
Cook for an additional 1-2 minutes or until the pancake is cooked through.
Serve warm with syrup, yogurt, and granola for crunch.