Who doesn’t love a pancake breakfast any day of the week? I know my children would never turn down a fluffy stack of pancakes.
There’s something about making pancakes that invites you to slow down, be patient, and trust the process. While they were cooking and I was waiting (somewhat impatiently) till I could flip them or till I could put the next one in the cast iron, I caught myself.. and chose to enjoy the slowness of the moment and see the beauty all around me.
Why does everything have to be such a rush? If you’ve ever tried to make pancakes quickly by turning up the heat, you know that they just tend to burn before the center is even cooked.. umm not very yummy.
So, let this be your reminder to slow down, and let the things that slow you down be an opportunity to enjoy the present rather than a nuisance blocking you from the future. Let’s get to it, and maybe the pancakes will taste even better served with a little extra joy sprinkled in!
Delicious Sourdough Discard Pancakes: A Tasty Breakfast Idea
If you’re a sourdough enthusiast, you know that maintaining a sourdough starter means regular feedings and discarding some of the starter. Instead of throwing away that precious discard, why not turn it into a delightful breakfast treat? Sourdough discard pancakes are not only easy to make but also delicious and fluffy. Let’s get started!
Ingredients:
Sourdough Discard Pancake Recipe
- 100 g Sourdough discard
- 200 g All Purpose Flour
- 200 g Milk
- 50 g Butter, Melted
- 80 g Sugar
- 1 Egg
- 8 g Baking Powder
- 3 g Salt (a pinch of salt)
- 5 g Vanilla Extract
Equipment:
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine the sourdough discard and milk. Whisk until well blended.
- Add the egg, melted butter (or oil), and vanilla extract (if using). Whisk until the mixture is smooth.
- Mix Dry Ingredients:
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Tips:
- Consistency: If the batter is too thick, add a little more milk to reach your desired consistency.
- Resting Time: Letting the batter rest for 5-10 minutes before cooking can result in fluffier pancakes.
- Flavor Variations: Add chocolate chips, blueberries, or nuts to the batter for extra flavor and texture.
Sourdough discard pancakes are a fantastic way to reduce waste and enjoy a delicious breakfast and a good excuse to slow down and just enjoy the present moment. The tangy flavor from the sourdough adds a unique twist to classic pancakes, making them a hit with family and friends. They also freeze well, so make ahead and pop into the freezer for convenient and quick mornings. Whip up a batch and savor the taste of homemade goodness!
Happy cooking!
Sourdough Discard Pancakes
Ingredients
- 100 g Sourdough discard
- 200 g All Purpose Flour
- 200 g Milk
- 50 g Butter Melted
- 80 g Sugar
- 1 Egg
- 8 g Baking Powder
- 3 g Salt a pinch of salt
- 5 g Vanilla Extract
Instructions
Prepare the Batter:
- In a large mixing bowl, combine the sourdough discard and milk. Whisk until well blended.
- Add the egg, melted butter (or oil), and vanilla extract (if using). Whisk until the mixture is smooth.
Mix Dry Ingredients:
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Notes
Tips:
- Consistency: If the batter is too thick, add a little more milk to reach your desired consistency.
- Resting Time: Letting the batter rest for 5-10 minutes before cooking can result in fluffier pancakes.
- Flavor Variations: Add chocolate chips, blueberries, or nuts to the batter for extra flavor and texture.
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