Making Sourdough Pancakes Using Teff Injera Starter
Over here at Teff Co we are experimenting with teff sourdough starter and have a lot of discard and we don’t like this discard to go to waste so overnight sourdough pancakes have been a go-to!
If you don’t already have an injera starter, it’s very easy and requires a little bit of patience. Check out our 100% teff starter tutorial here.
Makes 8-10 x 5-inch pancakes.
Ingredients:
- 1 cup teff starter
- 1 1/3 cup teff flour
- ¾ cup vanilla almond milk
- 4 T. maple syrup
- 1 ½ tsp vanilla extract
- 2 T. vegetable oil (or butter or other oil of choice)
- 2 eggs
- ¼ tsp sea salt
- 4 tsp baking powder
- 1 tsp baking soda
- A pinch of xanthan gum, or about ¼-1/2 tsp
Instructions:
- In the evening, in a large mixing bowl, whisk teff starter, teff flour and almond milk until smooth. Lightly cover and set aside at room temperature for 8-12 hours.
- Once your mixture has fermented for about 8-12 hours add your remaining ingredients and mix until everything is thoroughly combined.
- Heat a nonstick griddle or skillet on medium heat. Stir the batter well before scooping (you may do this several times throughout cooking). Lightly oil your pan.
- Using a measuring cup to scoop the batter, pour about 3-4 tablespoons to the griddle – the batter should be thin enough to spread on it’s own. Give it a couple minutes to puff up and allow the edges to cook a bit (nice golden color), then flip the pancake to finish cooking another minute or so on the other side. Remove from griddle.
- Serve with butter and maple syrup.
In a hurry? Try these same day sourdough pancakes instead. They won’t be as sourdough-y but still delicious!
Same-day Instructions:
- Whisk teff starter with almond milk, maple syrup, vanilla, oil and eggs. Whisk in dry ingredients: oat flour, teff flour, baking powder, baking soda and sea salt. The batter will immediately become light and bubbly. After everything is well combined, cover the bowl with a paper towel or tea towel and set aside for 20-30 minutes.
- Heat a nonstick griddle or skillet on medium heat. Stir the batter well before scooping (you may do this several times throughout cooking). Lightly oil your pan.
- Using a measuring cup to scoop the batter, pour about 3-4 tablespoons to the griddle – the batter should be thin enough to spread on it’s own. Give it a couple minutes to puff up and allow the edges to cook a bit (nice golden color), then flip the pancake to finish cooking another minute or so on the other side. Remove from griddle.
- Serve with a smear of butter and real maple syrup.
