My kids loved pancakes when they were young, and this recipe evolved out of my desire to feed them a healthy breakfast. This could also be a good choice to make for mom for breakfast on Mothers Day!
Sourdough Whole Wheat Pancakes
2 c sourdough starter (See starter recipe here)
1/2 c whole wheat flour
1 egg beaten (Or the equivalent amount of dehydrated eggs)
1/4 to 1/2 c honey or maple syrup
1 Tbs baking powder
1/4 to 1/2 c milk, depending on how thick you want the pancakes to be.
Mix all the ingredients except the milk in a mixing bowl. Add enough milk to reach the desired consistency. Add more milk for a thinner pancake, less for a thicker one. Let the batter rest about 15 minutes, then cook on a hot, oiled griddle.
Serve with maple syrup and butter. (This recipe originated in the great cowboy cookbook Barbecue, Biscuits and Beans Chuckwagon Cooking by Bill Cauble and Cliff Teinert. Over the years, as is my wont, I tweaked the recipe to my personal tastes.)
Outdoor cooking tip: If you’re going camping or hiking, you can mix this before hand. Use all dried ingredients, and mix them together in a gallon plastic Ziploc bag. When it’s time to cook, add water and the maple syrup or honey to the desired consistency. (I have found powdered honey in various stores, but haven’t tried it in this recipe. If you do, let me know how it comes out!) Pour the batter out of the plastic bag onto the griddle. There is little mess and cleanup is easy, which means more campfire time!