Oregon Ten-Grain Sourdough Pancakes Recipe

Name: Oregon Ten-Grain Sourdough Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hot water; 3 tbsp. honey; 2 cups buttermilk; 1 cup sourdough starter; 2 tbsp. vegetable oil; 1 egg; 2-1/2 cup whole wheat pastry flour; 2 tbsp. whole wheat pastry flour; 1 cup sifted cake flour; 1/4 cup ten-grain cereal mix; 2 tbsp. cornmeal; 5 tbsp. sunflower seeds; 3/4 tsp. salt; 1-1/2 tsp. baking soda; 1 tbsp. baking powder

Servings: persons

1/2 cup hot water
3 tbsp. honey
2 cups buttermilk
1 cup sourdough starter
2 tbsp. vegetable oil
1 egg
2-1/2 cup whole wheat pastry flour
2 tbsp. whole wheat pastry flour
1 cup sifted cake flour
1/4 cup ten-grain cereal mix
2 tbsp. cornmeal
5 tbsp. sunflower seeds
3/4 tsp. salt
1-1/2 tsp. baking soda
1 tbsp. baking powder

1
In a large bowl stir together the hot water and honey.
2
Add the buttermilk, sourdough starter, oil and egg; blend thoroughly.
3
In a medium bowl blend together the whole wheat pastry flour, cake flour, ten-grain mix, cornmeal and sunflower seeds.
4
Add all at once to the sourdough mixture and mix until blended.
5
Stir in salt, baking soda and baking powder.
6
Meanwhile, heat pancake griddle or skillet until cold water dropped on the surface rolls off in droplets.
7
Using a one-third cup measure, ladle the batter onto the hot griddle.
8
Cook pancakes until bubbles form on the surface and edges are slightly dry.
9
Turn and cook one to two minutes more.
10
Repeat until batter is all used.
11
Serve hot with favorite toppings.

1388

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup hot water, 3 tbsp. honey, 2 cups buttermilk, 1 cup sourdough starter, and more.

Yes, Oregon Ten-Grain Sourdough Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oregon Ten-Grain Sourdough Pancakes

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