The tangy taste of spring rhubarb goes pretty darn well with earthy sourdough wheatcakes. No I am not taking about adding earth to the dough, I’m talking about sourdough starter.
Sourdough Wheatcakes
1 c. whole wheat flour
1 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 egg
3/4 c. buttermilk
1 tbs canola oil
2 tbs sourdough starter
Mix the dry ingredients. Mix the liquid ingredients. Add the dry to the liquid. Heat up griddle or pan. Melt some butter and get going.
Recipe works fine without starter if you don’t have any around.
