Ingredients For the sourdough starter: ¾ cup all-purpose flour ¾ cup high-gluten flour 1 tablespoon mother

For the pancakes: 2 cups all-purpose flour ¼ cup sugar 2 teaspoons baking powder 2 teaspoons baking soda Pinch kosher salt 1 tablespoon Butter Olive Oil 8 eggs, whites and yolks divided 2 cups sourdough starter 4 cups buttermilk Toppings: Maple Dark Balsamic Vinegar, seeded butter oil (recipe follows), and balsamic cherries (recipe follows)

Seeded Butter Oil 1 tablespoon flax seeds 1 tablespoon poppy seeds 1 tablespoon sesame seeds 1 tablespoon chia seeds 1⁄2 cup Butter Olive Oil

Balsamic Cherries 1 cup frozen cherries 1⁄2 cup Maple Dark Balsamic Vinegar

Directions Make the sourdough starter: In a mixing bowl, combine flours and mother with 2 cups water. Set aside for at least 12 hours. Make the pancakes: In a mixing bowl, sift together dry ingredients and set aside. In another large bowl, whisk Butter Olive Oil into egg yolks. Then, whisk in sourdough starter. Using an electric mixer fitted with whisk attachment, beat egg whites until fluffy. While mixing on low speed, slowly stream buttermilk into egg whites. Whisk whites into yolk mixture, then whisk in dry ingredients. Heat griddle over medium heat. Spoon batter onto griddle and cook until lightly golden on each side. Repeat with remaining batter. Serve pancakes topped with Maple Dark Balsamic Vinegar, seeded butter oil, and cherries.

Seeded Butter Oil Preheat oven to 300 degrees. Toast seeds for about 6 minutes, then set aside to cool completely. In the bowl of a stand mixer fitted with paddle attachment, Pour in Butter Olive Oil add toasted seeds and mix until thoroughly combined.

Macerated Cherries In a saucepan over medium heat, combine cherries and Maple Dark Balsamic Vinegar and cook until cherries have softened.

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