sourdough cornmeal pancakes. fermented eats.

Sourdough Cornmeal Pancakes (with orange!)

So every Friday, after four days of weeding thousands of onions under the sweet hot Oregon Sun (I'm talking very southern Oregon), we celebrate with some pancakes. My partner Rion and I have gotten our method down, where I whip up the ingredients in a big bowl and he starts a'flippin them, one at a time on two cast irons (that's his style). We always seem to have some folks coming by for a bite, planned or not, and it is always such a wonderful morning feast. The dew is still rising from the leaf while we munch down our mini pancake stacks.


We started this mini tradition while living briefly in a tiny one floor apartment in San Francisco earlier this year. We shared the micro kitchen with three and then four guys, all musical masters. For the month and some that I lived there, I clanked and sizzled all I could in that kitchen, whether it could handle it or not.

I was quite aware of the historical yeasts floating in the city's salted air, and couldn't help but create my own sourdough child. I felt like I could handle it. Feed once a day water and flour, and cover with cheesecloth. Easy enough. I kept my watch on it, bubbling and rising each day, smelling it's sweet sour aroma change over time.

One Friday, we made pancakes. We used a recipe from The Urban Homestead, by Kelly Coyne and Erik Knutzen that utilized a good portion of our growing sourdough. They were simple, yet magnificent. Elastic and verging on savory at times with the sour kick. I like them with salted butter. Rion smothered them with jams and fruits and honey. Also good. We also got to spend our morning together as we examined our experimental breakfast, watching the grey sky change shades outside our window. I fed the sourdough starter, and the cycle began again.

The next week, we were both ready for another round. This week's pancakes were different, more liquid and tangier. A whole new experience, It was like all those wild yeasts were battling throughout our work week, and there was a new winner this time. And it tasted pretty good. Some weeks were forgot to feed the starter a day or two, and we tasted it in our pancakes. None of them tasted bad, but some definitely were a bit more robust than others.

After a few months of tweaking the recipe and moving into the meditative rhthym of feeding the starter and being aware of its subtle variances and smells, we found a solid pancake foundation to stand on. We even added some cornmeal for a crunchier, fuller texture and a hint of orange zest for a brightness of flavor that matches well with the cornmeal. 

Now, living on an organic educational farm in Oregon, Rion and I enjoy the pancakes in a completely different setting. We watch the green grass sparkle in the morning glow and birds chatter in the trees outside the windows of a straw bale home.

That's what's so wonderful about little traditions. That feeling of being grounded throughout time and space. To remember yourself in the past, throughout those earlier pancake experiences, and to be able to continue that with new people, new contexts, and new mindsets. To share something that remains delicious through all the change.

Whole Wheat Sourdough starter recipe:

I have tried a variety of sourdough starter recipes, ranging from Tartine's exact version to Sandor Katz's mellow sourdough version from Wild Fermentation. I used Katz's version with whole wheat flour and didn't need to add any organic fruit to get it started, but you can choose what type of flour you want to use. It is a very relaxed way to keep up a starter, which works for my lifestyle and any that are busy. You learn when to add flour and water by how it starts smelling and looking, and you get  to know it a bit better. Either recipe will help make some delicious, hearty pancakes. 

Now the recipe, adapted form The Urban Homestead. There are some seasonal topping ideas at the end too!



Sourdough Cornmeal Pancakes

Serves 2-4
Prep time: 10 min
Cook time: 15 min

Ingredients:

2 cups whole wheat sourdough starter
3 tbsp light oil (sunflower, vegetable, olive)
4 tbsp honey, agave, or maple syrup
2 eggs, slightly beaten
2 tsp orange zest
3/4 cup cornmeal
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
optional: 2 tbsp flax meal

Method:

Mix sourdough starter with cornmeal, oil, sweetener, eggs and zest. Mix baking soda, baking powder, cornmeal, and flax (if using) in a small bowl and add to the sourdough mixture. Stir to incorporate everything.

Heat a medium sized skillet or griddle on medium high. Add some or oil to the pan if using a cast iron skillet. Once hot, Pour pancake batter onto skillet using 1/2 cup scoops, or make the pancakes larger or smaller if desired. Cook on both sides until golden brown, about 4 minutes on each side. Keep warm in an oven on low heat until ready to serve. Serve alone, with maple syrup, or one of the topping suggestions below.


Spring Toppings:

Strawberry Orange: Add 1 tbsp butter to a small saucepan on medium low heat. Add 1 pint fresh strawberries, 1 chopped orange, 1 tsp orange or lemon zest, 1 pinch of salt, 2 tbsp honey, and 1 tsp almond extract and/or 1 tsp vanilla extract. Stir over low heat until berries have softened and turned into a nice sauce, 8-10 minutes.

Honey Chevre and Raspberry: Mix 1/2 cup fresh plain chevre goat cheese with 3 tbsp honey. Add a squeeze of orange juice and tsp orange zest if you like. Serve with fresh raspberries.