Sourdough baking is a rewarding but sometimes messy endeavor. That discarded sourdough starter? Don't throw it away! This recipe transforms your sourdough discard into delicious, fluffy pancakes without needing any eggs. These pancakes boast a delightful tang and unique texture that elevates the classic breakfast staple. Let's get started!
What is Sourdough Discard?
Before we dive into the recipe, let's address the star ingredient: sourdough discard. This is simply the portion of your active sourdough starter you remove before feeding it. While it might seem like waste, it's packed with flavor and beneficial bacteria, making it a fantastic addition to baked goods like these incredible pancakes.
Why Use Sourdough Discard in Pancakes?
Using sourdough discard in your pancakes offers several advantages:
- Reduces Waste: It's a sustainable way to utilize a byproduct of sourdough baking.
- Adds Flavor: The tangy flavor of the discard infuses the pancakes with a unique and delicious taste.
- Improves Texture: The discard contributes to a lighter, fluffier texture compared to traditional pancakes.
- Boosts Nutrition: Sourdough discard contains beneficial bacteria, contributing to improved gut health.
Sourdough Discard Pancakes (No Egg) Recipe
Ingredients:
- 1 cup (240ml) sourdough discard (fed and active)
- 1 cup (125g) all-purpose flour (or a blend with whole wheat)
- 1 tablespoon sugar (or maple syrup for a healthier option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (300ml) milk (dairy or non-dairy)
- 2 tablespoons melted butter (or oil)
- Optional: ½ teaspoon vanilla extract, cinnamon, blueberries, chocolate chips
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the sourdough discard, milk, melted butter (or oil), and vanilla extract (if using).
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix! A few lumps are okay.
- Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake.
- Flip and Cook: Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve: Serve immediately with your favorite toppings, such as butter, maple syrup, fruit, or whipped cream.
How long can I keep sourdough discard?
Sourdough discard can be stored in the refrigerator for up to a week. You can easily extend its shelf life by freezing it in portions.
Can I use different types of flour?
Absolutely! Experiment with different flours like whole wheat, oat, or rye flour for a unique flavor and texture. Just keep in mind that different flours may require slight adjustments to the liquid amount.
Are these pancakes gluten-free?
No, this recipe uses all-purpose flour, which contains gluten. To make gluten-free sourdough discard pancakes, you'll need to substitute a gluten-free flour blend.
Can I make these pancakes ahead of time?
While these pancakes are best served fresh, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Give the batter a good stir before cooking.
Tips for the Perfect Sourdough Discard Pancakes:
- Don't overmix the batter: Overmixing will develop the gluten and result in tough pancakes.
- Use a hot griddle: This will help create those crispy edges and perfectly cooked interiors.
- Adjust the liquid as needed: Depending on the consistency of your sourdough discard and the type of flour you use, you may need to adjust the amount of milk.
- Get creative with toppings: Experiment with different fruits, nuts, chocolate chips, or syrups to customize your pancakes.
Enjoy your delicious and waste-free sourdough discard pancakes! Let me know in the comments how yours turn out.
