This is one of those comforting cold weather breakfasts that makes everything seem right in the world.  The hint of apple lends a sweetness to these griddle cakes that negates the need for any topping, although my husband swears that a touch of maple syrup enhances them just perfectly.

Ingredients:

• 2 cups sourdough starter – room temp
• 1/2 cup flour
• 1/3 cup apple cider (natural is best)
• 2 Tbsp. natural cane sugar
• 4 Tbsp. melted butter
• 1 egg
• 1/2 tsp salt
• 1/2 large apple – shredded
• ground cinnamon or apple pie spice – to taste
• 1 tsp. baking soda
• 1 Tbsp. apple cider

I know, it looks like a lot of ingredients, but it really isn’t.  The starter is just flour and water that has had a chance to ferment slightly, and I plan to post the easiest sourdough bread recipe here soon to use it… and these pancakes are a great way to use it between batches of bread!

In a medium bowl combine the starter, sugar, flour, melted butter, 1/3 cup of cider, egg and salt.  Shred the apple into the bowl, add the cinamon and stir it all together.  In a small cup mix the baking soda and 1 Tbsp apple cider.  When you are ready to start cooking the pancakes, add the soda mixture to the batter.

Heat your griddle to medium high, and melt some butter on it.  I use a 1/4 cup measuring cup to ladle out the batter onto the griddle, but use your preferred method.

Cook them until they get really bubbly, and flip them over to cook the other side.

Serve them warm – offer maple syrup if desired, or make a syrup out of apple cider that has been cooked down some.  Butter or whipped cream would also be very tasty.

Enjoy!

Tags: apple pancakes, sourdough pancakes

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