Sourdough Pancakes Using Sourdough Starter Discard 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.

SOURDOUGH PANCAKES (USING SOURDOUGH STARTER DISCARD)

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.

SOURDOUGH PANCAKES

Steps:

• The night before, stir your sourdough starter and remove one cup.
• Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
• Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
• Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
• The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
• Start to heat your griddle (heat to 370F), oiling it lightly if needed.
• Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
• Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
• Keep pancakes warm while finishing the others.
• Serve pancakes hot with butter and syrup, if desired.
• You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.

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.