All-Discard Sourdough Pancakes
Tangy, cinnamon-y and highly sophisticated, these all-discard sourdough pancakes need no extra flour or dairy!
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Equipment
- Small Nonstick or Cast Iron Pan - (20cm/8-inch)
- Whire Whisk
Ingredients
- 460 g sourdough discard (can be straight from the fridge) - just under 2 cups
- 2 large eggs
- 50 g coconut oil, melted (refined, or see Notes) - ¼ cup
- 1 tbsp honey - (or maple syrup or sugar)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
Instructions
- Preheat a cast iron skillet on medium low heat, if using. In a medium bowl, combine all ingredients except baking soda and whisk until well combined.
- Add in baking soda and whisk gently to combine. The batter will foam and rise immediately. Don't overmix once this starts.
- Lightly brush your pan with coconut oil and pour in the batter. Fry until the edges are starting to set and there are many bubbles visible on top (2-3 minutes max). Once you can release the sides by sliding a spatula underneath, gently flip the pancake to fry the other side for another minute or until golden brown.
- Stack the pancakes on a plate as they finish cooking. Serve with fresh fruit, maple syrup, honey or Greek yogurt.
Notes
• Since this recipe uses 100% discard, very sour discard will result in a tangier pancake. If you prefer a milder flavor, you can:
• Use my discard reset method to fix super sour fridge discard.
• Use fresh discard (no more than a few days old).
• Feed your starter the night before and use it while still active.
• Use less discard, and replace the rest with equal parts fresh flour and water. • Before you add the baking soda, make sure that there is enough room left in your mixing bowl for the batter to expand. It will froth up a lot. If you’re already near the top—change bowls! • Preheat the pan well, but keep the heat down on low to medium-low. Pancakes should be golden and fluffy by the time they’re cooked through, not dark and crispy. • If you want, keep baked pancakes warm in a low oven until you’re ready to serve. I find stacking them on a plate as I go more than enough to keep them warm, even without covering with a tea towel.
• Use my discard reset method to fix super sour fridge discard.
• Use fresh discard (no more than a few days old).
• Feed your starter the night before and use it while still active.
• Use less discard, and replace the rest with equal parts fresh flour and water. • Before you add the baking soda, make sure that there is enough room left in your mixing bowl for the batter to expand. It will froth up a lot. If you’re already near the top—change bowls! • Preheat the pan well, but keep the heat down on low to medium-low. Pancakes should be golden and fluffy by the time they’re cooked through, not dark and crispy. • If you want, keep baked pancakes warm in a low oven until you’re ready to serve. I find stacking them on a plate as I go more than enough to keep them warm, even without covering with a tea towel.
Calories: 267kcal
Tried this recipe?Let me know how it turned out!