The mixture bubbles up as it cooks to produce a light pancake even with the heavy whole grain flours. The addition of honey makes them tasty and very easy to eat!
Prep: You can use discarded starter from making a new starter or unfed starter that you have to use up. Or you can feed your starter 50 g (1/2 cup) flour and 50 g (1/4 cup) water and allow it to become active and ready to use.
- Baker: Elaine Boddy
- Instagram: @elaine_foodbod
- Prep time: 5 mins
- Rest time: 5-10 mins
- Cook time: 3-5 mins
- Makes 10 pancakes
Rapid Rye and Honey Sourdough Pancakes Method
- Put all of the ingredients in a mixing bowl and whisk well into a thick batter.
- Set the bowl aside, uncovered, for the batter to rest for 5 to 10 minutes to thicken.
- Add your choice of oil or butter to a flat-bottomed pan and place it over medium-high heat.
- Once the oil is hot or the butter is melted, add a tablespoon (15 ml) of the batter to the pan per pancake. If you can fit 2 to 3 pancakes in your pan at once, do so.
- Cook on one side for 2 to 3 minutes or until the surface becomes bubbly and the bottom is lightly browned. Then use a spatula to turn the pancake over and cook the other side for 1 to 2 minutes.
- Remove the cooked pancakes to a plate and keep warm.
- Repeat until all of the batter is used.
- Once cooked, serve and eat immediately. Or cook all of them at once and reheat in a microwave when you want to eat them.
