Sourdough discard pancakes are not just a delightful way to reduce food waste; they also offer a unique, tangy flavor profile that elevates the classic pancake to gourmet heights. If you're a sourdough enthusiast or just looking for a new breakfast or brunch recipe to impress your friends and family, you've landed in the right spot. Here's an easy recipe to make cultured sourdough pancakes, fluffy to perfection, that will leave everyone craving more.
Ingredients for Cultured Sourdough Pancakes
- Sourdough Discard: 1 cup. This should be unfed starter at room temperature for at least 7 hours.
- Flour: 1 cup all-purpose or whole wheat.
- Eggs: 2 large, at room temperature.
- Butter: 2 tablespoons, melted, plus extra for cooking.
- Milk: 1⁄2 cup. Can be substituted with a non-dairy alternative for a vegan twist.
- Salt: A pinch.
- Baking Soda: 1 teaspoon, added just before cooking.
Step-by-Step Guide to Making Sourdough Pancakes
- Mix the Sourdough Discard with Flour: In a large bowl, combine your sourdough discard with the flour. Stir until you have a smooth batter.
- Add Wet Ingredients: Whisk in the eggs, melted butter, milk, and salt. The consistency should be similar to traditional pancake batter, perhaps slightly thicker.
- Let the Batter Rest: Allow the batter to rest for at least 30 minutes. This gives the flour a chance to absorb moisture, resulting in a tender pancake. You can also rest it overnight in the refrigerator for an even richer flavor.
- Just Before Cooking: Gently fold in the baking soda into the batter to give your pancakes a nice lift.
- Cooking:
- Heat a skillet or griddle over medium heat, brush with butter or oil.
- Pour 1⁄4 cup batter for each pancake. Cook until bubbles form and edges start to dry, then flip. Cook until golden brown on both sides.
🌟 Note: If your sourdough discard has a high water content, adjust the amount of milk or add more flour to get the right consistency.
Serving Suggestions
- Classic: Serve with butter and maple syrup.
- Fancy: Top with fresh fruit, a dollop of whipped cream, or a drizzle of honey.
- Savory: Pair with eggs, bacon, or avocado for a savory-sweet brunch option.
Tips for the Perfect Sourdough Pancake
- Batter Consistency: Should be thick enough to hold its shape but not too thick to spread.
- Pan Temperature: Medium heat is key. Too hot will burn the outside before the inside cooks.
- Flipping: Wait until the batter starts bubbling before flipping. This ensures the bottom is cooked.
- Rest Time: Don’t rush the rest time, it improves flavor and texture.
Once you’ve mastered this simple yet effective recipe for cultured sourdough pancakes, you’ll find yourself eagerly anticipating the weekend mornings or brunch sessions. The unique, tangy flavor of the sourdough combined with the fluffy texture of the pancakes creates an unforgettable breakfast experience. Whether you’re sharing them with friends, family, or savoring them by yourself, these pancakes are sure to be a hit. They’re not just about starting the day off right; they’re about enjoying the process, the scent, the anticipation, and finally, the delight in tasting your own creation.
Can I make these pancakes if I don’t have sourdough starter?
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Yes, you can create a temporary “sourdough discard” by mixing 1 cup of flour with 1 cup of water and letting it sit at room temperature for 24 to 48 hours. However, the flavor won’t be as pronounced as with a mature sourdough culture.
How do I adjust the recipe for a vegan diet?
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Replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) or another egg substitute. Use a non-dairy milk instead of cow’s milk. For the baking soda, you can also try using a bit of baking powder for leavening.
Can these pancakes be stored for later?
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Absolutely! You can refrigerate leftover pancakes for up to 2 days or freeze them for up to 2 months. Reheat in a toaster, oven, or skillet when ready to eat. Keep in mind that they might lose some of their fluffiness when reheated.
