Why Make This Recipe
Sourdough discard is a fantastic way to avoid waste. Instead of throwing it away, you can create delicious meals and snacks. Using sourdough discard allows you to enjoy the unique flavors in various dishes while being resourceful in the kitchen.
How to Make Sourdough Discard Pancakes
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Optional: vanilla extract, chocolate chips, or fruits for added flavor
Directions:
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t over-mix; lumps are okay.
- If you want, mix in vanilla extract, chocolate chips, or fruits.
- Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings like syrup, fruit, or yogurt.
How to Serve Sourdough Discard Pancakes
Sourdough discard pancakes are perfect for breakfast or brunch. You can serve them with maple syrup, honey, fresh fruits, or a dollop of yogurt. Adding a sprinkle of powdered sugar on top can make them look even more appetizing!
How to Store Sourdough Discard Pancakes
If you have leftovers, you can store the pancakes in an airtight container in the refrigerator for up to 2 days. For longer storage, place them in the freezer, separated by parchment paper. They can last up to 2 months in the freezer.
Tips to Make Sourdough Discard Pancakes
- Always let your skillet or griddle heat up properly before cooking the pancakes. It helps in getting an even cook.
- Use a ladle or cup to pour the batter for consistent pancake sizes.
- You can adjust the thickness by adding more milk if the batter is too thick.
Variation
You can create different flavors by adding ingredients into the batter. Try blueberries, bananas, nuts, or even spices like cinnamon. Each variation will change the taste and make it a new dish to enjoy!
FAQs
1. Can I use any type of sourdough discard?
Yes, you can use any type of sourdough discard, whether it’s whole wheat, white, or rye. Each will add a unique flavor.
2. Can I make these pancakes gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but they will still taste great.
3. What should I do if my batter is too thick?
If your batter is too thick, simply add a little more milk until it reaches your desired consistency.
Sourdough Discard Pancakes
Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil For greasing the skillet
- 1 teaspoon optional vanilla extract For added flavor
- 1/4 cup optional chocolate chips or fruits Add for variations
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Method
Preparation
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't over-mix; lumps are okay.
- If you want, mix in vanilla extract, chocolate chips, or fruits.
Cooking
- Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.