Comments on: Sourdough Pancakes https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/ Mon, 02 Nov 2026 10:35:23 +0000 hourly 1 https://wordpress.org/?v=6.6 By: Alison Kay https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5434 Mon, 02 Nov 2026 10:35:23 +0000 http://ancestralkitchen.com/?p=687#comment-5434 In reply to Annie.

This all sounds so delicious. I love the colour of the red sweet potato. I’ve not seen red ones before, only orange or white. Your fillings and dips sound wonderful too!!

]]> By: Annie https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5431 Fri, 30 Oct 2026 04:30:57 +0000 http://ancestralkitchen.com/?p=687#comment-5431 So the quinoa pancakes were delicious! Latest experiments: quinoa & amaranth, which have a denser texture (my Colombian friend called them ‘cremoso’ (creamy). To some I added mustard & chia seeds. I couldn’t find any more of the sweet potato flour I used before, but red sweet potato flour – and it is VERY red, like beetroot! See attached pix – well I tried to attach 2, but it would only allow one). The colour was so strong I only used 40gm to 160gm of plantain flour, then added some leftover cornmeal. It has an unusual flavour, not sweet at all, but tasty! I had one dipped in Peruvian Huancaina sauce (spicy cheese sauce), then 2 more filled with cheese like tacos with tree tomato salsa. Yum! Today I made idli batter, which didn’t call for any starter, just 8 hours to ferment. I added whey anyway, but it hasn’t yet bubbled the way the other pancakes do. The sourdough starter is the key!

]]> By: Alison Kay https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5416 Mon, 19 Oct 2026 08:49:08 +0000 http://ancestralkitchen.com/?p=687#comment-5416 In reply to Annie.

What wonderful experimentation you are doing! It’s good for you to know just how long is best to leave your pancakes out for. It depends very much on the temperature you’re working in. Good luck with the quinoa flour!

]]> By: Annie https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5407 Tue, 13 Oct 2026 01:52:25 +0000 http://ancestralkitchen.com/?p=687#comment-5407 Well, my first batch of sourdough pancakes with sweet potato flour & plantain flour + a little cinnamon was subtly sweet and delicious after a 4 hour ferment. However, leaving it out overnight made it really quite sour – still good, but the first ones were perfect!
Now I’ve just made another batch with my sourdough rye starter discard. This time I used a packet of “7 Flours” – soy, barley, wheat, pea, potato, plantain & fava bean. I added a liitle salt & ground cumin. This created a delicious savoury pancake. I have stopped eating glutinous grains, but needed to use up some of my overflowing sourdough discard as well as the flour!
Tonight I will make another batch of batter with quinoa flour.

]]> By: Alison Kay https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5406 Mon, 12 Oct 2026 08:50:07 +0000 http://ancestralkitchen.com/?p=687#comment-5406 In reply to Annie Eagleton.

Hi Annie in Ecuador! You are a long way from me here in the UK. The wonders of the internet!

Thanks for your comment. I have never tried sweet potato or plantain flour but I do love both of them and will often put grated sweet potato (potato) in pancakes.

Have fun with your experimenting and let me know how it goes.

Alison

]]> By: Annie Eagleton https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5395 Thu, 08 Oct 2026 01:53:49 +0000 http://ancestralkitchen.com/?p=687#comment-5395 I’m looking forward to trying these with my sourdough rye starter discard. Here in Ecuador there is no spelt, but we have flours from quinoa, amaranth, sweet potato and plátano (plantain), so I’ll be experimenting with those!

]]> By: Alison Kay https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5388 Mon, 05 Oct 2026 09:21:05 +0000 http://ancestralkitchen.com/?p=687#comment-5388 In reply to Camden Bell.

Hi Camden,

Thanks for your note. It was wonderful to read. I’m so glad you’ve got some interesting grains coming. Let me know how you get on with them.

Do you know about my podcast? My co-host lives in Washington State! You can find it under Ancestral Kitchen Podcast in any podcast app, if you’re interested. We have quite a few recipes on baking and ancient grains.

]]> By: Camden Bell https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-5380 Wed, 30 Sep 2026 00:13:41 +0000 http://ancestralkitchen.com/?p=687#comment-5380 You are exactly the person I needed to find to step up my cooking game. I love how you are so upfront about buying local. Just researched my local mills out here in northern Washington and have ordered some spelt, rye, and this really interesting mix of “hard red winter” and “hard red spring” wheat. Amazing reviews and many local artisan bakers use it. Thank you for your inspiration and resources!

]]> By: Alison Kay https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-1666 Mon, 18 Nov 2024 09:42:46 +0000 http://ancestralkitchen.com/?p=687#comment-1666 In reply to Darla G Powell.

Hi Darla! What a wonderful resource you have there in the market. Let me know how you get on.

]]> By: Darla G Powell https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/#comment-1661 Mon, 18 Nov 2024 01:34:45 +0000 http://ancestralkitchen.com/?p=687#comment-1661 I’m SO inspired!
I cannot wait to start! Next town over there is a 7-day Adventist market and bakery where I can purchase any of the fours you mentioned. I cannot wait!
I feel so blessed to find your post!
Darla

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