If you’re a sourdough baker, you probably know about the process of discarding some of your sourdough starter during regular feedings. But did you know that you can put that discard to good use and make some mouthwatering pancakes? Sourdough discard pancakes are not only a great way to reduce waste, but they’re also incredibly flavorful and unique, with a tangy taste that sets them apart from regular pancakes. In this blog post, we’ll walk you through a simple recipe for making delicious sourdough discard pancakes that will leave your taste buds craving more!
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (any kind)
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Stir until well combined.
- In a separate mixing bowl, whisk together the milk, eggs, melted butter or oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, as this can result in tough pancakes.
- Heat a griddle or a non-stick skillet over medium heat. Lightly grease the cooking surface with cooking spray or a small amount of butter.
- Using a 1/4 cup measuring cup or a ladle, pour the pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
- Repeat with the remaining batter, adding more oil or butter to the cooking surface as needed.
- Serve the sourdough discard pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or even a dollop of yogurt. Enjoy the tangy, unique flavor of these delicious pancakes!
Tips:
- If you want to add some extra flavor to your pancakes, you can incorporate additional ingredients such as chopped nuts, chocolate chips, or diced fruit into the batter before cooking.
- Adjust the sweetness of the pancakes to your liking by increasing or decreasing the amount of sugar in the recipe.
- Leftover sourdough discard can be stored in the refrigerator for up to a week, or frozen for later use in recipes like these pancakes.
Conclusion: Sourdough discard pancakes are a fantastic way to utilize the excess starter that you may have when feeding your sourdough. They’re easy to make and have a distinct tangy flavor that adds a unique twist to your breakfast routine. With just a few simple ingredients, you can whip up a batch of these delicious pancakes that are sure to please your taste buds and impress your family and friends. So next time you’re feeding your sourdough starter, don’t throw away that discard – turn it into a stack of scrumptious sourdough discard pancakes instead!
