Within the last year I have experienced many different things that I already knew were true, but didn’t really understand the magnitude of what they meant until I actually went through them. For one, success in owning/growing a business as well as following your heart and passion is not linear. Of course it’s not linear, but wow, I have truly experienced the intensity of this thought. Given the light of some of my most recent circumstances, I now know why so many people give up or don’t even try. Having said that, I’m not one of those people, and I will never give up.
You see, it is very rocky path to follow your heart. There are no guarantees, and your heart will take you through some crazy ass shit. You don’t know what the hell could possibly happen. With that said, you cannot deny what your heart wants for you, because your heart is always right. Since we live in a society that “offers” a linear path where you go to college, get a job (which is more of a hope rather than a standard), and go on living, in that sense, to make money to go on living doing a thing that you probably don’t like; I can see how this may sound a little extreme.
I’d rather smile and work my way through the difficulties and confusion of a path unfollowed because I know at the end of the day I will be doing the thing that I love and know exactly what to do in order to hit that sweet spot between making money and doing what I love. I cannot, and will not give up on that. I know that I’m only at the ripe age of 20, but I can see how much faster time begins to slip by as I get older and I’m going to use that bit of info to take heed to stay the course and to move quickly.
By going through these different moments I’ve also noticed that it’s almost like it affects the way I cook. Seems strange, I know. Lately I’ve focused a lot on big cooking/baking projects that take a lot of patience, calculated decision making, and execution just like my past situations.
I don’t know what pushed me to talk about all of this but I figured everyone might enjoy to read about my thought process behind growing into adulthood from adolescence. I think I was somewhat tossed into the thick of it around age 17 when I wrote and photographed my first cookbook (seemingly, immediately after losing over 100 pounds) which sort of distorted the experience of my teenage years. Mentally, I was forced into adulthood then, instead of several years later.
I don’t know what this does to the brain but I’m sure there are good things and bad. The wondrous thing about this is that by taking all of this in and experiencing all of this, I actually feel fantastic. Glad that I have the bad out of the way and eager to see what’s next.
I believe everything is going to happen the way I want it to and I’m thankful for the experiences I’m having. For those of you still sticking around despite my absence during this time, I’m glad to have you. Here’s to bright futures, deep thought, and delicious sourdough pancakes.
- 1½ cups all purpose flour
- 1½ cups levain or sourdough starter *see notes*
- 1 tablespoon granulated white sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1¼ cup milk
- 2 tablespoons of oil of choice (I used avocado oil) *see notes*
- 2 large eggs
- avocado or coconut oil (or bacon fat if your super fancy) for greasing the pan
- In a medium bowl whisk all dry ingredients together until incorporated. In a seperate large bowl add the milk and levain or sourdough starter together and whisk until completely combined. Add the oil and eggs to the milk mixture and whisk until well combined.
- Add the dry ingredients to the wet, and whisk together until it forms an even batter with no lumps.
- Heat a pan to medium heat with a teaspoon or two of oil to grease. Add a heaping quarter cup of batter per pancake in the pan and cook 2-3 minutes each side or until browned and cooked to your liking. You can use more batter per pancake if you want wider pancakes.
- Serve immediately with berries, and powdered sugar or maple syrup.
As for the sourdough starter: I'm aware many of you do not have a current sourdough starter and don't know where to begin. Good news for you! I'm actually beginning a sourdough course on my email list and you can subscribe here! My sourdough course will only being going out to my email list as a special bonus to those who subscribe to it, so if you're interested I would recommend grabbing a spot on the list before it's announced. Plus there are going to be a lot of other limited edition things only offered to those on the list in the future!
YESS!! I needed a new pancake recipe!! Can’t wait to try these out!
These look absolutely wonderful!! I will try these out this weekend!
I will be very happy to try these this weekend. They look delicious! I enjoyed reading your thoughts on growing into adulthood. It’s a different experience for everyone and reading yours makes me smile. Good luck to you for a prosperous and happy future.
jenn in GA says
two roads diverged in a wood;
i took the road less traveled,
and it has made all the difference.
keep following your heart on the road it’s taking you. you won’t be disappointed.
Cheer’s to a non-linear life. The path you have chosen is not easy – but it’s your path and I love how you embrace it. You are wise beyond your years and I think you will be very successful. Success though, as defined by you! Keep on keeping on – you are inspiring.
Platt College says
I like buttermilk pancakes. Never tried sourdough pancakes. I do like sourdough bread, hmmm.
@Platt College: If you like sourdough bread, you will LOVE sourdough pancakes. I love buttermilk pancakes too, but sourdough is a whole other delight!
Sounds like another great recipe, as always!
QUESTION: Have you found gluten consumed via sourdough to affect you any differently than through other items, like regular bread, pasta, etc?
I have heard some people say that sourdough bread doesn’t spike blood sugar like regular bread and the gluten is not so bothersome. Of course people SAY all kinds of things! This one I just REALLY want to believe, LOL. Same with “al dente” pasta is healthier than longer boiled pasts.
Maybe the hypothesis is that the fermentation breaks down the gluten?
In my experience, if I have gluten once in awhile, I don’t notice any ill effects at all, but if I have it more than 2 days in a row, I start to feel poorly. Hard to know what’s real and what is my imagination though.
Anyhow, I’m curious if you (or anyone else reading this) have an opinion on that.
Thanks so much, love your blog!
Slim Palate says
Hey Laura, in my experience I think that some gluten sensitivity reactions are real but many cases are very much like “gluten hypochondria”. With that said, yes, sourdough bread should be much more tolerable for someone with a gluten sensitivity since it breaks down the gluten, aids in digestion, reduces phytic acid, and reduces anti-nutrients. All and all, some sourdough bread should be the kind of bread everyone is eating simply because in my opinion, this is how to properly prepare it. Just like beef should be grass fed; wheat should be fermented A.K.A. soured.
Slim Palate says
I also might add that I have noticed the overall way gluten affects my body seems to be completely non existent since consuming sourdough bread every once in a while. These pancakes for example, are not really given enough time to ferment with the sourdough culture to reduce the gluten structure by much.
Kristen Best says
aw, dear heart, I’ve been following your progression for three years and I’m nothing but impressed by your wisdom and fearlessness to do what you love and share it with the rest of us. keep on this path. you’re doing it right. cheers. x