- Recipes Home
- Interest Groups
Triticale Sourdough Pancakes Recipe
|Sourdough starter||1 Cup (16 tbs)|
|Triticale flour||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry yeast||3 Teaspoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Triticale flour||1⁄4 Cup (4 tbs)|
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
Next morning, sprinkle dry yeast over lukewarm water.
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.