Sourdough Discard Pancakes

These deliciously light and fluffy sourdough discard pancakes make great use of leftover sourdough and will quickly become one of your favourite breakfast meals.

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Course: Breakfast

Keyword: Pancakes, Sourdough

Prep Time: 5

Cook Time: 15

Total Time: 20

Calories: 668kcal

Author: S Jones

Ingredients

1 cup (200 g) sourdough starter
2 cups (275g) plain flour
1 1/2 cups milk
2 TBSP maple syrup, or sweetener of your choice
1 tsp baking powder
1 tsp bicarbonate of soda, (baking soda)
1/4 tsp salt
2 eggs, beaten
2 TBSP butter, melted
butter or oil for greasing pancake griddle

Instructions

The night before - In a large bowl, whisk together the sourdough starter, milk, flour, and maple syrup until combined.
Cover and chill in the fridge for the night to ferment. This time could be shortened to 2 to 4 hours or skipped altogether, though the longer it ferments, the lighter and fluffier the pancakes will be.
In the morning - Remove the bowl from the fridge and whisk in the baking powder, bicarbonate of soda, salt, eggs and melted butter.
Preheat pancake griddle and grease.
Pour around ¼ cup of batter onto the hot, greased griddle and cook until the pancake starts to bubble on top.
Flip the pancake over and cook for 1 - 2 minutes before removing.
Serve warm with syrup, butter and fruit.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.