Our friend Valentina prepared these extraordinary flavory pancakes… ‘I developed a ‘fermented’ version of a recipe that is traditionally made with baking powder, and it is a recipe that represents me in many ways: these pancakes represent me because they are made with whole, stone-milled flour, and they represent me because they also represents the fascination of cooking for others; of taking the time for a slow breakfast between friends…’.  Lovely pancakes to be shared with beloved people. Valentina’s website is really worth a visit!



50 g / 1.7 oz sourdough starter, freshly fed

100 g / 3.5 oz organic whole wheat flour
¾ cup / 170 ml water (I needed less water)
1 tablespoon honey (or maple syrup if vegan)
1 teaspoon cinnamon
1 scant teaspoon salt
Extra flavorings: pinch vanilla, grated zest of half a small lemon
Fat, your favorite, for cooking
(vegetable or coconut oil, or ghee)
Lemon jam, maple syrup
Lemon Honey



Dissolve the sourdough starter in a bowl with half the water, then add in all the other ingredients for the batter. Mix thoroughly, and add enough water until you get a smooth batter (I needed less than the water indicated in the recipe, you might need to adjust depending on the kind of flour you use).
Cover the batter with clingfilm and pierce a hole in it to let some air in. Let the batter rest at room temperature for 8-10 hours, or overnight.
When ready, heat a lightly greased nonstick pan on medium heat and add about ¼ cup (3 tablespoons) batter per pancake. Cook for a couple minutes, or until bubbles have formed on the surface. Flip, and cook until golden. Repeat until your run out of batter, greasing the pan after each batch.
Serve straight off the pan with your favorite toppings. I topped it with Lemon Honey (you can make honey maple syrup for a fully vegan option).
If available, lemon jam is also delicious.


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