Discarded Sourdough Starter Pancakes Food

DISCARDED SOURDOUGH STARTER PANCAKES

Steps:

• Place the sourdough starter in a large bowl and add the melted and cooled butter. Mix well.
• Add honey, eggs, and salt to the sourdough mixture and mix well.
• Add baking soda and baking powder to the sourdough mixture and mix gently to incorporate.
• In a frying pan or griddle, melt 1 tablespoon of butter over medium heat, and ladle in approximately 1/2 cup of batter into the frying pan.
• Allow the pancake to cook for approximately 2-3 minutes. Once bubbles appear on the surface, flip the pancake and cook for an additional 30 seconds to 1 minute.
• Transfer the cooked pancake to an oven-proof plate. To keep the cooked pancakes warm, place the plate in an oven preheated to 200°F. Alternatively, you can cover the cooked pancakes with a clean kitchen towel.
• Continue cooking the pancakes, adding more butter to the frying pan if needed.
• Once all the pancakes are cooked, serve them immediately and enjoy.
• Well-wrapped pancakes can be stored in the refrigerator for 2-3 days and up to 3 months in the freezer.
• To re-warm pancakes, place them on a baking sheet with aluminum foil or parchment paper. Alternatively, you can place pancakes on or a non-stick baking sheet. Wrap the baking sheet tightly with aluminum foil so that pancakes are completely covered. Place in a preheated 350°F oven for 5-10 minutes until pancakes are heated through.

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Steps:

• Dump all in a bowl.
• Preheat pan w/non-stick spray.
• Whisk together. Add more milk as needed.
• Test pan for readiness by waiting until water droplets sizzle.
• Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

SOURDOUGH PANCAKES

Steps:

• Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.