Annemieke of Plastic Free Tuesday is back! This time she shares with us a recipe for sourdough pancakes.
Eating without buying or throwing away any plastic is easy and fun! Just Do-It-Yourself! #DIY! Home-made food is usually also healthier and more delicious than eating out or taking away. And it saves money.
Last month I shared with you how to make your own plastic-free sourdough starter. It takes about a week before the starter is alive and kicking. Your starter is ready to be used for baking if it is bubbling vigorously. Sometimes, my starter is so alive that it escapes the jar!
Initially, I started to experiment with sourdough when I was looking for a plastic-free alternative to baking powder. The baking powder I used for my carrot cake muffins came in plastic and I wanted to get rid of it. On the internet I read that baking powder can be replaced with sourdough in combination with baking soda. In many parts of the world, the latter comes in cardboard boxes.
To keep the sourdough starter alive, I stir daily with a clean, wooden spoon. Every second day, I add new flour and some water (23-26 degrees Celsius/73.4-78.8 F) in a 1:1 ratio. Every week, I feed my starter a big meal. I empty almost the entire jar. I leave only about 1 deciliter in the jar. I then add about three times as much flour and lukewarm water (again, in a 1:1 ratio) and stir. This kind of big meals makes that the pH drops. This makes it easier for the bacteria to multiply.
It would be a waste to throw away the sourdough that I take out of the jar. So instead, I follow the instructions of Sandor Katz to use this sourdough to bake pancakes. It’s easy and super delicious. Just note that because this recipe involves fermentation, it is a two-step process. In the morning (or evening) you prepare the dough, in the evening (or next morning) you can eat the pancakes.
3 deciliter sourdough starter
4 deciliter flour (I use whole-wheat flour)
4 deciliter water (23-26 degrees Celsius or 73.4-78.8 F)
1 clove of garlic
1 bell pepper (I prefer a green one)
coconut oil, butter or any other kind of oil
1 tablespoon peanut butter
For plastic-free flour in Dahab, you can buy your flour from the bulk bags, for example at 1,000 Items, using your own reusable bag or container. The shop carries all purpose and semolina flour. You can also purchase whole wheat flour in paper sacks from Chef’s. Remember to bring your own bag or container and you can buy the onion, garlic, bell pepper, butter, and eggs without plastic packaging. Look for local peanut butter brand AHEF which comes in a glass jar.
In the morning (before you go to work) or in the evening (before you go to bed), transfer 3 deciliter sourdough starter from the jar in a bowl (preferably plastic-free) or pot. Add 4 deciliter of flour. Add the lukewarm (23-26 degrees Celsius) water. Blend everything until the dough is smooth. Put a clean kitchen towel on top and leave it to rest for at least a few hours so that it can ferment. After about 10-12 hours, there will be bubbles in the dough.
Usually I blend the sourdough starter, flour, and water in the morning and leave it to ferment the whole day until I come back from work in the evening. Once the dough is ready for baking, chop the onion and mince (or chop) the garlic. Cut the bell pepper into small pieces.
Pour some oil in a frying pan. Fry the onion, garlic, and bell pepper. In the meanwhile, add the 2 eggs, some salt, and the tablespoon peanut butter to the dough. Blend until smooth. Add the fried veggies too and blend again.
Heat some oil in the frying pan. Pour some dough into the frying pan. I prefer small and relatively thin pancakes (because they turn out nicest this way), so I do not fill the entire pan. I only use a little bit of dough for each pancake. Make sure you move the frying pan around so that the dough is spread out. You don’t want thick pancakes, because that means risking that the outside is done but the inside is not.
This recipe will make about 10 pancakes.
The pancakes are still very delicious the next day if kept refrigerated. They are delicious served with peanut butter, vegetable based spread, and/or avocado.
This is a recipe based on the instructions of Sandor Katz in his book “The Art of Fermentation” (page 236).