These pancakes (or waffles) are delicious and fluffy with no taste of sourdough in them. They are quick and easy to make and we usually double the recipe for our family because everyone loves them.
As I’m typing this up, we just happen to have our motorhome parked right beside International House of Pancakes. As I ate my stack of these fluffy pancakes topped with a creamy Strawberry Cashew Sauce, I was aware that IHOP really has nothing over me. =) These pancakes are delicious, filling, and nutritious and will promote health rather than break it down because of being loaded with sugar and white flour.
The reason these are a solid E even with the whole wheat flour and the addition of honey is because of the work of the sour dough. When left for 7 hours to ferment, it works similiar to when grains are sprouted. And the “sugar” in the honey is eaten up by the sourdough. (This recipe works well with refrigerated starter and doesn’t have to be as active as what you use for bread dough. However, for best results, make sure your refrigerated starter is fed at least once a week.)