Are you a sourdough bread baker? Then you know the joy (and sometimes the slight panic) of having a sourdough starter that needs feeding regularly. But what to do with all that discarded starter? Don't toss it! This delicious and easy recipe uses your sourdough discard to make a fantastic breakfast treat, turning what might have been waste into a wonderfully flavorful and healthy meal. This recipe is perfect for those seeking easy recipes, healthy meals, and quick dinner ideas – even if it's breakfast!
Fluffy Sourdough Discard Pancakes
This recipe transforms your sourdough discard into fluffy, tangy pancakes that are a far cry from plain old flapjacks. The sourdough adds a unique depth of flavor and a satisfyingly chewy texture. These pancakes are a fantastic example of homemade cooking at its finest – simple, delicious, and surprisingly nutritious. It’s one of the best recipes for using up leftover sourdough starter.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup all-purpose flour (or a blend with whole wheat for added nutrition)
- 1 tbsp sugar (granulated or coconut)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups milk (dairy or non-dairy)
- 1 large egg (or flax egg for vegan option)
- 2 tbsp melted butter (or oil)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, milk, egg (or flax egg), and melted butter.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay. Overmixing will lead to 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 Serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Enjoy!: Serve immediately with your favorite toppings like fresh fruit, maple syrup, whipped cream, or a dollop of yogurt.
Tips for Perfect Sourdough Discard Pancakes:
- Active Starter: Ensure your sourdough discard is active and bubbly before using it. This will give your pancakes the best rise and flavor.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix just until the ingredients are combined.
- Pancake Thickness: Adjust the amount of batter per pancake to control the thickness. For thicker pancakes, use more batter.
- Heat Control: Maintain medium heat to prevent burning. Adjust the heat as needed to ensure even cooking.
Variations:
- Add-ins: Get creative with add-ins! Try blueberries, chocolate chips, chopped nuts, or even shredded coconut.
- Savory Pancakes: Omit the sugar and add savory ingredients like cheese, herbs, or cooked bacon for a savory breakfast option.
- Gluten-Free: Substitute gluten-free all-purpose flour for a gluten-free version.
Nutritional Information (per pancake, approximate):
This will vary depending on ingredients used. The nutritional information provided is an estimate and should be considered a guideline.
- Calories: Approximately 150-200
- Protein: Approximately 4-6 grams
- Carbohydrates: Approximately 25-30 grams
- Fat: Approximately 5-8 grams
These sourdough discard pancakes are a delicious and resourceful way to use up your leftover sourdough starter, transforming a potential waste product into a delightful and healthy breakfast option. Enjoy!