Easy Overnight
Sourdough Pancakes
Ingredients:
• 1/3 cup sourdough starter discard
• 1/2 cup water
• 3/4 cup + 1/2 cup Hockley Valley Spelt Flour, divided
• 1 tbsp powdered sugar
• 1/3 cup unsweetened applesauce OR 1 large egg
• 1/2 tsp baking soda
• 1 tbsp organic honey
• 1 1/2 tbsp lemon juice
• pinch of salt
• 2 cups frozen blueberries
• 1/2 tsp pure vanilla extract
• 2 tbsp organic honey
• 1 tbsp lemon juice
• 1 tbsp water
Instructions:
• Mix together the sourdough starter discard, water, 3/4 cup spelt flour, and sugar.
• Cover with a paper towel and let sit at room temperature overnight.
• In the morning, add the remaining flour, applesauce OR egg, baking soda, honey, lemon juice, and salt, and mix well.
• Let sit for 5 – 10 minutes. The batter will start to puff up and become airy.
• For the blueberry sauce, add the frozen blueberries, vanilla, honey, lemon juice, and water to a small saucepan.
• Bring to a low boil, then turn down and simmer on medium low heat for 20 minutes, stirring often. The sauce should thicken and become dark and syrupy.
• Heat a non-stick pan on medium high heat, and lightly brush with avocado oil or a neutral oil such as canola or sunflower.
• Spoon the batter out into pancakes of your desired size.
• Cook evenly and serve with warm blueberry topping, some cinnamon, maple syrup, or whatever you or your family prefers.
Makes: 8 Pancakes
Peanut free, nut free, dairy free, egg free, (if applesauce is used)