Easy Overnight Sourdough Pancakes

This post is sponsored by Hockley Valley Spelt Flour available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Have you jumped on the sourdough trend during quarantine? I have… to some extent. Instead of creating crusty, doughy loaves of delicious fermented bread, I have been making much simpler sourdough pancakes. Even if you are intimidated by using a sourdough mother culture or if you are not experienced with this type of baking, sourdough pancakes can be successfully created. The taste is different than normal pancakes as it has that great fermented undertone that makes sourdough bread so addictive. Just mix up part 1 of the batter and leave it out at room temperature overnight (I do it right before bed), and finish them off in the morning for breakfast.

The mother culture does not have to be spelt flour based for this recipe. If you have a wheat flour starter that will work just fine.

In the egg-free version, the citrus is important as it reacts with the baking soda and allows the pancakes to rise, but in the egg-containing recipe the citrus is just there to contribute flavor.

peanut free, nut free, dairy free, soy free, egg free if applesauce is used

Ingredients
1/3 cup sourdough starter discard
1/2 cup water
3/4 cup + 1/2 cup Hockley Valley Spelt Flour, divided
1 tbsp powdered sugar
1/3 cup unsweetened applesauce OR 1 large egg
1/2 tsp baking soda
1 tbsp organic honey
1 1/2 tbsp lemon juice
pinch of salt
2 cups frozen blueberries
1/2 tsp pure vanilla extract
2 tbsp organic honey
1 tbsp lemon juice
1 tbsp water

Mix together the sourdough starter discard, water, 3/4 cup spelt flour, and sugar. Cover with a paper towel and let sit at room temperature overnight.

In the morning, add the remaining flour, applesauce OR egg, baking soda, honey, lemon juice, and salt, and mix well. Let sit for 5 - 10 minutes. The batter will start to puff up and become airy.

For the blueberry sauce, add the frozen blueberries, vanilla, honey, lemon juice, and water to a small saucepan. Bring to a low boil, then turn down and simmer on medium low heat for 20 minutes, stirring often. The sauce should thicken and become dark and syrupy.

Heat a non-stick pan on medium high heat, and lightly brush with avocado oil or a neutral oil such as canola or sunflower.

Spoon the batter out into pancakes of your desired size. Let them cook on one side until bubbles form and pop. Then it is time to flip over and cook for a minute on the other side.

Serve the pancakes with your warm blueberry topping, some cinnamon, maple syrup, or whatever you or your family prefers.

Makes 8 medium sized pancakes