Are you tired of letting your precious sourdough starter go to waste? Don't throw away that discarded sourdough! This recipe transforms your sourdough discard into incredibly delicious and fluffy pancakes – a delightful way to minimize waste and maximize flavor. This easy recipe is perfect for a quick breakfast or a satisfying weekend brunch. Get ready to experience the magic of homemade cooking with this simple, yet impressive, dish.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup all-purpose flour (or a blend with whole wheat for added nutrition)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional, for extra sweetness)
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted unsalted butter (plus extra for greasing the pan)
Instructions:
Get started: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This ensures even distribution of the leavening agents, leading to perfectly light and airy pancakes.
Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, egg, milk, and melted butter. This step helps to activate the sourdough’s natural leavening properties, contributing to the overall texture.
Mix wet and dry ingredients: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix; a few lumps are perfectly fine. Overmixing develops gluten, resulting in tough pancakes.
Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
Flip and finish: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Serve and enjoy: Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, whipped cream, or a dollop of sour cream.
Cooking Tips for Perfect Pancakes:
- Don't overmix the batter: Overmixing leads to tough pancakes. Mix until just combined.
- Let the batter rest: Allowing the batter to rest for 10-15 minutes before cooking allows the gluten to relax, resulting in fluffier pancakes.
- Adjust the heat: If the pancakes are browning too quickly, reduce the heat. If they're cooking too slowly, increase the heat.
- Use a good quality pan: A non-stick pan or griddle will prevent sticking and make flipping easier.
Delicious Variations:
- Blueberry Pancakes: Stir in 1 cup of fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter for a decadent treat.
- Banana Pancakes: Mash a ripe banana and add it to the batter for extra sweetness and moisture.
- Savory Pancakes: Omit the sugar and add herbs and cheese for a savory twist. Try adding shredded cheddar cheese and chives!
Nutritional Information (per pancake, approximate):
This will vary depending on the specific ingredients used. For a general estimate using all-purpose flour and whole milk, a single pancake may contain approximately 150-200 calories, 3-5g of protein, and 20-30g of carbohydrates. This is just an estimate; using different flours or milk alternatives will alter the nutritional content.
This King Arthur sourdough discard pancake recipe is a fantastic way to utilize your sourdough starter and enjoy a delicious, healthy meal. It's quick, easy, and perfect for any occasion. Enjoy!