Easy Sourdough Pancakes With Discard Food

SOURDOUGH PANCAKES (USING SOURDOUGH STARTER DISCARD)

Sourdough Pancakes (Using Sourdough Starter Discard) image

We love these quick and easy sourdough pancakes using leftover starter. They're super light and fluffy, freezer-friendly, and can be made vegan too!

Provided by Tiffany

Time 25m

Number Of Ingredients 9

Ingredients

4 Tbsp butter, melted
2 eggs
1 cup milk (I used almond milk)
1 tsp vanilla extract
1 ½ cups sourdough starter, stirred
1 ½ cups flour (I used whole grain einkorn)
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Steps:

In a large bowl, melt the butter. Let it cool slightly, and then add the eggs, milk and vanilla. Stir well.
Add the sourdough starter and stir well.
Add the remaining ingredients and stir well. Let the batter sit for about 30 minutes.
Meanwhile, preheat the griddle.
When the batter is ready, gently stir and use 1/3 cup measuring spoon to ladle pancake batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until the edges are showing signs of being cooked and there are bubble on the top.
Gently flip the pancake and continue to cook for 1-2 minutes.
Serve hot with your desired toppings. We like butter and pure maple syrup.

Nutrition Facts : Calories 124

SOURDOUGH PANCAKES

Sourdough pancakes image

Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter

Provided by Barney Desmazery

Time 50m

Yield makes around 12 pancakes

Number Of Ingredients 9

Ingredients

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve

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.

Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium

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