Oregon Ten-Grain Sourdough Pancakes

SERVINGS

24 scale / convert

INGREDIENTS

1/2 cup hot water
3 tbsp. honey
2 cups buttermilk
1 cup sourdough starter
2 tbsp. vegetable oil
1 egg
2-1/2 cups 2 plus tbsp. whole wheat pastry flour
1 cup sifted cake flour
1/4 cup ten-grain cereal mix
2 tbsp. cornmeal
5 tbsp. sunflower seeds
3/4 tsp. salt
1-1/2 tsp. baking soda
1 tbsp. baking powder

INSTRUCTIONS

In a large bowl stir together the hot water and honey. Add the buttermilk, sourdough starter, oil and egg; blend thoroughly. In a medium bowl blend together the whole wheat pastry flour, cake flour, ten-grain mix, cornmeal and sunflower seeds. Add all at once to the sourdough mixture and mix until blended. Stir in salt, baking soda and baking powder.

Meanwhile, heat pancake griddle or skillet until cold water dropped on the surface rolls off in droplets. Using a one-third cup measure, ladle the batter onto the hot griddle. Cook pancakes until bubbles form on the surface and edges are slightly dry. Turn and cook one to two minutes more. Repeat until batter is all used. Serve hot with favorite toppings.

CHEF COMMENTS

When the Good Earth Restaurant closed in the Clackamas Town Center in Portland, Oregon, the manager, Jerry Woodcock, was very nice in sharing this recipe.

Whole wheat bread and pastry flour is sold in specialty and health food stores.

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1 Recipe Reviews

Grace Cook reviewed Oregon Ten-Grain Sourdough Pancakes
So in love with this recipe. The Oregonian included your recipe for your muffins...have lost it and wonder if you'd share it again with me. Still grieving your loss in Portland, still talk about your restaurant and wish you would come back. Grace March 2, 2004