How to Make Raspberry Sourdough Pancakes

Sourdough raspberry pancakes

Warm pancakes, fresh fruit, a tall glass of freshly-squeezed grapefruit juice, and a piping hot cup of coffee. Doesn’t that sound like what weekend mornings are made for?

Everyone (I think) loves pancakes, and these are exceptionally light, fluffy, and dreamy. I have been eating raspberries by the handful lately (ahhh…summer…) yet, feel free to serve with your favorite fruit. Happy flipping!

Raspberry Sourdough Pancakes (Serves 4)

Ingredients:
Sourdough starter (see recipe below)
3 cups organic all-purpose flour
2 1/2 cups filtered water
2/3 cup organic buttermilk
2 tablespoons organic unsalted butter, melted + 1/2 teaspoon
1 medium organic egg
2 tablespoons lavender sugar or organic cane sugar
1 teaspoon of rose salt or coarse salt
1 teaspoon organic baking soda
1 teaspoon organic vanilla extract

Garnish:
Fresh Organic Raspberries
Organic unsalted butter
Organic powdered sugar
Maple syrup

Directions:

The evening before you plan on making these delicious pancakes, you will need to do the following: Using a stand mixer fit with a paddle attachment or simply using a rubber spatula and mixing by hand, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.

In the morning, place about one cup of the mixture in a ball jar — this is your new starter. Store in the fridge and use again within 3 weeks.

Add the rest of the ingredients to the remaining sourdough mixture. Mix until just combined. Using a cast iron skillet over medium heat, melt 1/2 teaspoon butter to coat the pan. Cook the pancakes one at a time, about 1 minute per side. Keep warm in the oven at 300 degrees. Layer with butter, fresh raspberries, maple syrup, and sprinkle with powdered sugar. Serve immediately.

Making sourdough starter:

Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2-quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days.

You can also purchase sourdough starter at your local natural foods store or online.

Find more sourdough recipes here.

Image via Cassie Winslow

Cassie is the founder and curator of Deco Tartelette, a celebration of color, taste, and resplendence. She delights in flânerie, culinary adventures, vintage coats, and yoga poses.

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