Sourdough Protein Pancakes with Chokecherry Raspberry Sauce
Summer is coming to a close, school is staring up again, and scouting season is here! Depending on your location within the country and the tag you might be scouting for, there is a potential treat to find while your getting your game plan together.
August is a great month to take advantage of the seasonal bounty of the upper elevations. Chokecherries, serviceberries (Shadbush), gooseberries, and raspberries are ripe for the picking! This recipe will freeze well and can be prepped ahead for hunting camp.
Please note that some of the ingredients added to this recipe are my own individual tastes, as well as, what there was available to use. The recipes and information for Chokecherries that served as inspiration for this recipe can be found here:
https://www.nrcs.usda.gov/Internet/FSE_PLANTMATERIALS/publications/kspmcpg5596.pdf Chokecherry Information
Below you will find a list of all of the ingredients you will need to make the Sourdough Protein Pancakes with Chokecherry Raspberry Sauce
Ingredients:
Protein Pancakes
*4 tablespoons of melted butter or ghee.
*2 eggs
*1 cup of milk of choice
*1 ½ cups of unfed starter discard, stirred
*1 ½ cups of flour (your personal preference)
*1 tsp baking powder
*1 tsp baking soda
*1 tsp salt
*1 serving of preferred protein powder
Chokecherry Raspberry Sauce
*1 cup of raspberries
*1 cup of chokecherries
*1 tablespoon of honey or sweetener of choice
*¼ of wine (red or a white...this is personal preference)
*1 tablespoon of lemon juice
Instructions
1. Feed your sourdough starter the night before or feed it at least 4 hours prior to planning for the sourdough pancakes.
2. Start the berries, honey, lemon, and wine in a shallow pan on medium heat. Cook until chokecherries have burst.
3. While berries begin cooking, start the batter for the pancakes.
4. To start the batter, combine melted butter, eggs, milk, and vanilla extract.
5. Add sourdough starter next and mix.
6. Combine the remaining dry ingredients together and mix thoroughly.
7. Slowly add the dry mixture to the wet ingredients.
8. Allow to sit for 30 minutes for the sourdough starter work and add air to the batter.
9. While the pancake batter is resting, mash the berries once burst to ensure the seeds from the chokecherries are loosened.
10. Pour berry mixture into sieve or colander. Using fork or spoon push mixture through to ensure the juice is captures. Taste and then add back to pan to finish heating through and add in any needed honey, lemon, or wine. Once to taste, turn burner to low or pull off burner.
11. Finish cooking pancakes in pan heated to a medium heat, using oil of preference to a golden brown.
12. Either freeze or serve immediately.
And last but not least enjoy! #earnyourwild #reelcamogirl
Written by ReelCamo Girl ProStaff Member Jessica Reinig