Quick Prep Sourdough Pancakes (made with Einkorn Pancake Mix)

Recipe by Kerenza De Freitas. The convenience of our Einkorn Pancake & Waffle Mix meets the added gut health benefits of sourdough starter! Crafted with organic, wholesome ingredients, this mix makes it easy to enjoy clean, nourishing food without sacrificing the flavor of homemade pancakes!

Instructions

1. Add the sourdough starter and stir in 1-2 tablespoons of water to a small bowl, just enough to loosen it up so that it will incorporate into the batter.
2. In a large bowl, add the pancake mix. Heat the butter just until it begins to melt and pour into a small bowl. Whisk in the eggs and vanilla extract. Add the sourdough starter mixture and milk, then mix well until combined.
3. Add the liquid mixture to the pancake mix and mix well until combined. Cover the bowl and ferment for 8-12 hours at room temperature.
4. Sift in the baking soda on top of the fermented batter and mix in. Slowly add some more milk to loosen up the batter if need be. The mixture should be thick but pourable.
5. Pour ¼ cup of the pancake batter onto a buttered heated skillet and cook until a few bubbles appear and the edges appear dry. Flip the pancakes and continue to cook until done (1-2 minutes). You can also use a tabletop grill heated to 325°F.
   

Notes:

1. This recipe uses a lower-hydration starter (dry starter). You can also use a higher- hydration (liquid) starter, just omit the first step and add the starter directly to the pancake mix without extra water.
2. With all the mixing in of the ingredients, try not to overmix. You want to mix just until all the ingredients are combined.
3. The batter may appear just a little bit grey after fermentation. This is because of the baking soda that is already added in the pancake mix and the reaction that occurs with sourdough starter during fermentation. This does not affect the flavor in any way nor does it indicate spoilage.