Can you share a recipe for sourdough pancakes?

Of course! I'd be delighted to share a recipe for delicious sourdough pancakes. These pancakes are a fantastic way to use up your sourdough starter discard and create a breakfast treat that is both fluffy and tangy. Let's get started!

Ingredients:

- 1 cup all-purpose flour

- 1 tablespoon sugar

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup sourdough starter discard

- 1/2 cup milk

- 1 large egg

- 2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

2. In a separate bowl, combine the sourdough starter discard, milk, egg, and melted butter. Whisk until well combined.

3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough pancakes.

4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.

5. Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.

6. Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter.

7. Serve the sourdough pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

These sourdough pancakes are incredibly versatile, and you can easily customize them to suit your taste preferences. Here are a few variations you can try:

- Blueberry: Gently fold fresh or frozen blueberries into the batter before cooking.

- Banana: Mash a ripe banana and add it to the wet ingredients before combining with the dry ingredients.

- Chocolate Chip: Sprinkle chocolate chips onto the pancakes as they cook, just before flipping.

- Savory: Omit the sugar and add herbs, cheese, or cooked bacon to the batter for a savory twist.

Remember, the key to fluffy pancakes is not to overmix the batter. It's okay if there are a few lumps remaining. Also, make sure your skillet or griddle is preheated properly to ensure even cooking.

Enjoy your homemade sourdough pancakes!

Mariana Carter

food science, fermentation, sourdough experimentation, nutrition

Mariana Carter is a renowned food scientist with a passion for the art and science of fermentation. She has a particular fondness for the complexities of sourdough bread making, often experimenting with a variety of flours and techniques to craft unique sourdough flavors and textures. Her love for sourdough experimentation is matched only by her desire to share her knowledge and discoveries with others.