Overnight sourdough pancakes … they are soft, tender, and fluffy.
Just like breakfast at grandmas house
At The Way Up we have a modern take on what your grandma knew about nutrition.
Because your grandma ate like a badass.
She had the right idea when it came to food. Grandma grew up eating all organic food. Her meat was grass-fed. Her fish was wild-caught. Her pastured eggs had deep orange yolks, and she probably knew the farmers who grew her pesticide-free produce.
I bet she ate plenty of organ meats, too (collagen anyone?)
Our grandmas knew how to eat based on hundreds of years of accumulated knowledge. As we mastered agriculture we began to be able to sustain bigger poplulations of humans, particularly in cities.
The population grew and so did demand: exponentially in fact. To keep up with the demand of feeding people, scientists and farmers began tinkering with seeds, crops and pesticides to increase crop yeilds.
The “direct from the source,” small batch days of buying from your local grocer or farmer disappeared. Instead, food companies focused on making foods as cheap, tasty and long-lasting as possible, and people began changing their diets without considering the possible downsides.
Today, those downsides are clear: widespread obesity, auto-immune disease, and a suicidal, depressed population.
We’re shifting back toward eating like grandma did.
Try it out – it’s delicious
Sourdough Pancake Recipe / Yields 12 pancakes
The night before cooking:
- 1 cup sourdough starter (240 grams)
- 1-1/2 cups buttermilk (336 grams)
- 1-1/2 cups flour (180 grams)
- 2 tablespoons sugar
In the morning:
- 6 tablespoons melted butter
- 2 large eggs
- 3/4 teaspoon salt
- 3 tablespoons Way Up collagen
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
The night before:
- Mix sourdough starter, buttermilk, flour, and sugar together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.
In the morning:
- Preheat your skillet.
- Stir in the melted butter, eggs, salt, baking soda, and baking powder into the batter. Mix well to combine.
- Pour 1/4 to 1/2 cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.