Gingerbread Sourdough Pancakes

• portions: Makes approx 14 cakes

Ingrédients

2 c sourdough starter

3 T Molasses

1/2 t salt

1 t cinnamon

1/2 t ground ginger

1 egg, beaten

4 T butter- melted

1/2 c raisins

1 t baking soda

1 T warm water

3-4 T flour if needed

Fresh whipped cream

Instructions

1. In large bowl, add sourdough starter, molasses, salt, cinnamon, ginger, egg, butter and raisins. Mix well. Add flour as needed to thicken. Batter should be thin, but not runny. Set aside.

2. In small bowl, dissolve baking soda in warm water. Set aside until ready to make pancakes.

3. Only when ready to cook (pan is heated), add soda mixture into the batter and mix gently- do not beat. Wait for soda to react and batter becomes bubbly( 1-2) min.

4. Make pancakes as usual. The more active the bubbling, the fluffier the pancakes will be, so work quickly to cook them evenly.

5. Serve immediately with fresh whipped cream and maple syrup.

Notes

This is the sourdough modified version of Halli Tills’ standard gingerbread pancake recipe. It is deliciously fluffy and the sourdough starter gives a nice, complex flavor to the pancakes. If you don’t have sourdough starter, use the standard recipe.