Sourdough Discard Pancakes
When you go down the rabbit hole of sourdough, you end up with a lot of discard. Although it is totally worth it. I’ve been trying out a few and here is one of them. A lot more to come.
Ingredients
- 100 grams of Sourdough starter discard
- 200 grams of unbleached flour
- 200 grams of milk
- 50 grams of melted butter
- 40 grams of sugar
- 1 egg
- 8 grams of baking powder
- 3 grams of salt
- 5 grams of vanilla extract
Directions
- Add the sourdough starter, milk, egg, butter, vanilla and sugar to a bowl. Whisk well until just combined.
- Now add the flour, baking powder and salt to the liquid ingredients and whisk until well combined and a batter forms.
- This batter is ready to use right away.
- Heat a large frying pan and add a little oil and butter to grease it.
- Cook the pancakes to your desired size. (A mini soup ladle is used for the portion)
- Let all the bubbles form on the surface before you flip them over.
- A lower heat is better as it lets the bubbles develop without burning the outside.
Nutrition Per Slice
- Calories 72
- Fat 3 g
- Sugar 3 g
- Carbohydrates 10 g
- Protein 2 g
- Fibre 1 g
You can ferment your batter overnight. To do so, add the Sourdough starter, sugar, milk and flour together in a bowl and mix until well combined. Leave it on the counter overnight (it is safe to leave the milk overnight, however if you’re worried it can go in the fridge for up to 24 hours). In the morning, add eggs, baking powder, melted butter, salt and vanilla extract and mix well until it forms a batter. The batter made this way will be quite stretchy because of the overnight fermentation of the flour. Cook as instructed.
If you want dairy free substitutions, you can use any type of plant milk instead of dairy. Works just as well. You can use vegan butter or just leave it altogether. Cook them in whatever oil you wish. Milk or buttermilk, you can use either.
You can add berries, chocolate chips so whatever you fancy. So have fun and make these pancakes your own.
