Triticale Sourdough Pancakes Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Method

Ingredients

 Sourdough starter1 Cup (16 tbs)
 Triticale flour3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Dry yeast3 Teaspoon
 Lukewarm water1⁄2 Cup (8 tbs)
 Honey1 Tablespoon
 Eggs2 , beaten
 Oil2 Tablespoon
 Cornmeal1⁄2 Cup (8 tbs)
 Triticale flour1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1385 Calories from Fat 430

% Daily Value*

Total Fat 49 g75%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 1197.5 mg49.9%

Total Carbohydrates 203 g67.5%

Dietary Fiber 40.2 g160.7%

Sugars 13.6 g

Protein 55 g109.1%

Vitamin A 9.8% Vitamin C 0.45%

Calcium 14.6% Iron 85.7%

*Based on a 2000 Calorie diet

Directions

Combine first three ingredients and leave in warm place overnight.
Next morning, sprinkle dry yeast over lukewarm water.
Add honey.
Let soak for 10 minutes.
Combine beaten eggs and oil.
Add to sourdough mixture.
Stir in cornmeal, 1/4 cup triticale flour and salt.
Add yeast mixture.
Leave in a warm place for 30 minutes.
Lightly oil an iron skillet and heat to medium-high heat.
Spoon pancake batter into skillet in desired amount.
When bubbles appear on the surface of the pancakes, turn them.
Remove when brown on underside.
Serve immediately.
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