Prep Time: 1 Hour | Cook Time: 4-5 min. | Yield: 6-7 Pancakes |
Pancakes are one of my absolute favorite things to make for breakfast! They are quite versatile and can be served many ways! Often, when we have gone to visit my parents for the weekend, my dad has made us his delicious sourdough pancakes with blueberry compote on top. Actually, we started calling them "Grandpa cakes" because that is what my kiddos called them when they were little! They would always ask for "Grandpa cakes," and what grandpa could possibly refuse his grandkids!
So I thought I would share with you his recipe, which for this post I decided to make gluten free!
To begin with, you will need the following ingredients:
- 1 ¼ cup gluten free flour (I used Namaste brand)
- ¼ cup sugar
- 2 teaspoons baking powder
- 1/2 tsp cinnamon
- 1/8 teaspoon salt
- ¼ cup sourdough starter (room temp)
- 1 cup milk or Half & Half (warmed to 110 deg.)
- 1 beaten egg
- 2 Tablespoons oil
Now before you begin, decide if you want to double the recipe. I nearly always double the recipe, because my kids love eating these, and they freeze well to have for leftovers later on!
Step 1: In a medium bowl, mix together your dry ingredients (1st 5 ingredients on your list).
Step 2: Make a well in the center of your dry mixture.
Step 3: Mix liquid ingredients (including starter) together until thoroughly incorporated.
*Note: For a dairy free recipe, almond milk works quite well!
Step 4: Stir your wet mixture into the dry mixture, leaving the batter fairly lumpy.
Step 5: Let sit for 45 minutes on the counter or cover and leave overnight in the refrigerator.
While you wait for your sourdough to work, now is a great time to clean up a bit and to make a berry compote!
To make the compote, measure out 2 cups of fresh or frozen berries (I like using frozen mixed berries) and place in a small saucepan. Add in 1/4 cup water and cook on medium heat until berries are soft and tender, approximately 5 minutes. While the berries are cooking, mix together 1/4 cup sugar with 1 Tbsp corn starch. Once your berries are soft and have reached a gentle boil, add your cornstarch mixture. Stir until thick, then turn off the burner. Your compote is ready to serve over your pancakes!
Step 6: Ladle onto a greased hot griddle on low heat. Appx. 325 deg. The batter may be rather thick, especially if you used gluten free flour, so you may need to spread it out a bit with a spoon or spatula. You can also add a little milk to your batter at this point and thin them down a bit if they are too thick.
Serve up your pancakes with your freshly made berry compote and a dollop of whipped cream! Or any other way you like! Enjoy!!
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Original version from Through The Wilderness by LaVerne C. LaVake
Ingredients
- 1 ¼ cup white flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- ¼ cup sourdough starter (room temp)
- 1 cup milk or Half & Half (warmed to 110 deg.)
- 1 beaten egg
- 2 Tablespoons oil
Directions
Mix the dry ingredients together
Mix liquid ingredients together and then stir into the dry mixture, leaving fairly lumpy.
Let sit for 45 minutes on the counter or cover and leave overnight in the refrigerator.
Ladle onto a greased hot griddle on low heat. Appx. 325 deg.
Flip when holes have formed.
Adjust batter to your liking. More flour will leave the pancakes thicker, add milk if you prefer them thinner.
Preferred option: add ¼ cup of buckwheat flour and reduce the white flour to 1 cup. Also add ½ teaspoon of cinnamon. Now you have what my grandchildren call my Grandpa Cakes.