The one great thing about being a farmer is you know where your food comes from. For us “farm to table” is my favorite way to eat. We grow KAMUT® brand khorasan wheat, high oleic safflower and have access to a few chickens which are grain-fed on a nearby farm. KAMUT® wheat sourdough pancakes is one of my very favorite breakfast recipes. Not only is it really nutritious, it’s delicious, economical and fun to eat. I mix up a batch at least once a week. Try it sometime, my grandkids love it!
1/2 cup cold liquid starter culture
1 1/2 cups KAMUT® wheat flour
1 1/2 cups warm water
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons honey
2 tablespoons vegetable oil (I use The Oil Barn® organic safflower oil)
The night before, mix 3/4 cup of warm water, 3/4 heaping cup of flour and liquid starter (1/2 cup) in large bowl to create the sponge. Let mixture set in a covered bowl at room temperature about 12 hours or until sponge has reached its peak.
Mix sponge to make it homogeneous, remove 1/2 cup and put in covered jar in frig to preserve your starter. (For best results use at least once per week.)
Combine honey, oil and egg in 3/4 cup of warm water and beat until smooth.
Sprinkle salt on top of mixture and gently fold in until it’s well mixed then add in the rest of the flour (a short ¾ cup).
Finally, add in the baking soda and stir enough to mix it in–if your pancakes are too thin add a little more flour and if they are too thick add a little more water. Stir the batter as little as possible and give it a few minutes to rise a bit.
Spoon desired amount of batter onto hot oiled griddle–around 300 degrees or to your preference–and cook to a light golden color (normally pancakes need to flip when first bubbles appear). Serve hot with your favorite toppings!