Are you tired of discarding your sourdough starter? Don't be! That bubbly, slightly tangy goodness is perfect for making incredibly delicious and healthy pancakes. This recipe is a fantastic way to reduce food waste and create a unique breakfast treat, perfect for a weekend brunch or a quick weeknight meal. It's a simple, easy recipe that even beginners can master, resulting in fluffy, flavorful pancakes that will impress everyone. These are also naturally gluten-free, using only whole grain flour.
Ingredients:
- 1 cup sourdough starter discard (fed and at its peak)
- 1 cup whole wheat flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted unsalted butter (or coconut oil for vegan option)
- 1 large egg (or flax egg for vegan option: 1 tbsp flaxseed meal + 3 tbsp water)
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons honey or maple syrup (adjust to taste)
- Optional: 1/2 teaspoon vanilla extract, blueberries, chocolate chips
Instructions:
Step 1: Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
Step 2: Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, melted butter, egg (or flax egg), milk, honey or maple syrup, and vanilla extract (if using).
Step 3: 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 result in tough pancakes.
Step 4: 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.
Step 5: Flip and Serve: 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.
Step 6: Enjoy! Serve immediately with your favorite toppings, such as fresh fruit, whipped cream, syrup, or a dollop of yogurt.
Tips for Perfect Sourdough Pancakes:
- Starter Activity: Ensure your sourdough starter is active and bubbly before using it. A fed and active starter will contribute to lighter and fluffier pancakes.
- Don't Overmix: Overmixing develops the gluten, resulting in tough pancakes. Mix just until the ingredients are combined.
- Pancake Thickness: Adjust the amount of batter you pour onto the griddle to control the thickness of your pancakes.
- Cooking Temperature: Medium heat is crucial. Too high, and the pancakes will burn on the outside before cooking through; too low, and they'll be soggy.
Variations:
- Add-ins: Get creative with your add-ins! Try chopped nuts, seeds, dried fruits, or spices like cinnamon or nutmeg.
- Savory Pancakes: Omit the sweetener and add herbs, cheese, and vegetables for a savory pancake option. Consider using a different type of flour, like buckwheat.
- Different Flours: Experiment with different types of flour, such as rye or oat flour, to change the texture and flavor.
Nutritional Information (per pancake, approximate):
This will vary depending on the ingredients used, but a general estimate for one medium-sized pancake is:
- Calories: 150-200
- Protein: 4-6g
- Carbohydrates: 25-35g
- Fiber: 2-4g
This recipe is a delicious and resourceful way to use your sourdough starter discard, turning what would otherwise be waste into a delightful and healthy breakfast or brunch option. Give it a try and impress yourself with how easy and flavorful it is! Enjoy the process of homemade cooking and the satisfaction of creating delicious dishes from simple ingredients. These quick dinner ideas or easy recipes are perfect for busy weeknights. You'll quickly see why this is one of the best recipes around!