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How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix. 

Sourdough Pancakes

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 pancakes
  • Category: breakfast, sourdough,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

How to make Sourdough Pancakes using sourdough starter or discard. A quick and easy recipe that can be made with any type of flour- bread flour, whole wheat, einkorn, spelt or a mix.


Ingredients

  • 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)
  • 12 tablespoons maple syrup (1020 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) 


Instructions

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.

Once the bananas are golden, pour the maple syrup over the bananas and pecans, give a stir, turn the heat off and remove the pan from the burner.

Serve the pancakes and top with the Maple Glazed Bananas and Pecans.


Notes

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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