The tangy rich flavor of Sourdough Pancakes discard can take any recipe to the next level, this is why discarded batter works wonders for pancakes, muffins or cookies. But this leftover starter can also be used to make an amazing breakfast! Or should I say, brunch or dessert because you want Idli for lunch and dinner. With cosmic cookies, you only need a handful of ingredients, so it’s easy-peasy to bang together in just minutes. Put your skill to the test by cooking (or not really) these destination Sourdough Pancakes, that even if you are a top chef or kitchen novice they will encourage anyone. Today I am diving into this awesome pancakes and tell you how are the best sourdjsonghmaid cakes that will ever had making new family favorite!
Recipe Overview
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Yield: Approximately 4 cups of batter
Ingredients:
Dry Ingredients:
1 1/2 cups (190 g) all-purpose flour
2 tbsp (24 g) white sugar
1/2 tsp fine sea salt
2 tsp baking powder
1 tsp baking soda
Wet Ingredients:
1 cup (240 g) sourdough starter (discard or bubbly)
2 large eggs
1 cup (240 ml) milk (plus more as needed)
3 tbsp (42 g) melted unsalted butter or oil (plus more for the skillet)
To Serve:
- Pure maple syrup or chocolat
- Fresh berries or other fruits of your choice
- Powdered sugar
Step-by-Step Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Mix Wet Ingredients: In another bowl, combine the sourdough starter, eggs, milk, and melted butter. Whisk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; some lumps are okay.
- Prepare the Skillet: Heat a non-stick skillet or cast-iron pan over medium-low heat. Add a small pat of butter to coat the surface.
- Cook the Pancakes: Pour 1/3 cup of batter into the skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another minute until golden brown.
- Keep Warm: Transfer the cooked pancakes to a warm oven (250°F) while you cook the remaining batter.
- Serve: Stack the pancakes on a platter and serve with maple syrup, fresh berries, and a sprinkle of powdered sugar.
Chef’s Experience and Tips
I would suggest resting the batter for 5 minutes before making Sourdough Pancakes, as a chef. This will give air bubbles the opportunity to form in these sections, which means those are areas that cook separately and being less dense allows for fluffier pancakes. If the batter is too thick add milk a tablespoon at time, and keep on mixing until it has reached your desired consistency. And while flipping during cooking, be gentle and attentive to avoid burning.
Serve with chocolate chips or blueberries stirred into the batter before cooking for a delicious change of pace. It makes the Sourdough pancakes taste more exquisite.
Practical Tips for Success
- Use Fresh Discard: Ensure your sourdough discard smells fresh and tangy. If it’s overly acidic or has off-putting odors, it’s best to discard it.
- Consistency Matters: Adjust the milk to achieve your preferred batter thickness. A thicker batter yields fluffier pancakes.
- Skillet Temperature: Keep the skillet at medium-low heat to ensure even cooking without burning the pancakes.
- Serving Suggestions: Enhance your pancakes with toppings like whipped cream, caramel drizzle, or a sprinkle of nuts for added texture.
- Storage: Leftover pancakes can be stored in the fridge for up to 3 days or frozen for later enjoyment. Reheat in the toaster or microwave.
Decoration and Lifestyle
Serve the Sourdough Pancakes as high on a nice plate, and then pour some warm maple syrup over them. Top with fresh berries if you want an extra pop of color and a dusting of powdered sugar for that added elegance.
Serve with a side of bacon or fruit salad for an ideal breakfast. It is sweet and savoury you are going to love it, your taste buds will thank you for making breakfast time special.
Play some soft music and set the table beautifully to create a nice, calm breakfast atmosphere. Sharing these pancakes with family or friends will transform a straightforward meal into foodie time, it adds the same feeling while enjoying every single bite.
Nutritional Information
- Calories: Approximately 350 per serving
- Fat: 12 g
- Carbohydrates: 50 g
- Protein: 8 g
By incorporating sourdough discard into our pancake recipe, we not only reduce waste but also create a delightful breakfast that is both easy and delicious. Enjoy the process and the results!