Many of you have been asking for ways to use up your sourdough “discard” and I thought I share one of the easiest ways I know. Plus, most of us are spending more time at home these days, and why not enjoy pancakes on other morning besides the weekend? They seem reasonable to me. 😉
What I like about this Sourdough Pancake Recipe is that there is no overnight rising and it can be made pretty quickly- great if you are more of a spontaneous cook like myself. It’s also a fun way to experiment with different flours you may have hiding in your pantry – spelt, einkorn, buckwheat, etc. If unsure about a flour, blend a little with whole wheat or white the first time.
what is sourdough starter/discard?
Sourdough Starter is often referred to as “wild yeast”, made from flour and water and the wild yeast in the air around us,and it is typically used as the “yeast” when baking Sourdough Bread. The sourdough “discard” – the part of the starter that often goes to waste- can be used to make flavorful biscuits, waffles and pancakes.
what can you do with sourdough discard?
- Make Sourdough Waffles!
- Make Sourdough Biscuits
- Make Sourdough Buns!
- Make Sourdough Tortillas!
- Make Sourdough Scones!
The recipe is so quick and easy. Mix the wet ingredients together, then whisk in the dry ingredients.
Wholegrain flours are typically “thirstier” than all-white AP flour, so feel free to add a little more milk if needed to loosen the batter.
These Maple-glazed Bananas and Pecans are one of my favorite pancake toppings- a tasty option if you’re keen. Fresh berries are always nice too.
Enjoy the sourdough pancakes and keep in mind, pancakes are for any time of the week, day or night. No rules! We just had them for dinner last night! So good!
Hope you are having a good week, staying well & staying grounded.
- 2/3 cups sourdough starter (stirred down) 140 grams (room temp is easiest to work with here).
- 2/3 cups nut milk (or regular milk) 140 grams, add more to the desired consistency
- 1 large egg, beaten
- 1 tablespoon oil or melted butter (10 grams)
- 1–2 tablespoons maple syrup (10–20 grams)
- 1 teaspoon vanilla (3 grams)
- 1 cup flour (120 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (4 grams)
- Butter or oil for skillet or griddle
- Maple syrup for drizzling
Maple Glazed Bananas and Pecans (optional)
Whisk wet ingredients together in a medium bowl.
Mix dry ingredients together in a small bowl.
Gradually add flour mixture to wet mixture, whisking until just combined. If batter feels thick (wholegrain flours are “thristier” than white flour) add a little more nut milk to the desired consistency. Let sit 15 minutes.
Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.
Make the maple-glazed bananas and pecans:
Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas. Sear each side of the banana 2-3 minutes, or until golden.
Serve the pancakes and top with the Maple Glazed Bananas and Pecans.
If pancakes seem too thin, feel free to add a few tablespoons more flour. If too thick, add more milk. It’s a pretty forgiving recipe.
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