Sourdough Pancakes
Light and fluffy, sweet or savory, a breakfast food favorite
One of the most delicious ways to use up mature starter is this pancakes recipe. I utilize excess starter by making these deliciously fluffy and almost tangy pancakes. The batter itself omits any added sugar because sometimes I like a savory topping such as curried lentils, but when you have golden syrup drizzled on top, this makes for a most satisfying Sunday brunch food - even if it’s Tuesday.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients
250 grams mature starter (discard)
250 grams milk choice
2 eggs
4 grams vanilla paste (optional)
60 grams yogurt (optional)
180 grams whole wheat flour or einkorn flour
3 grams baking soda
3 grams baking powder
Optional spices: cinnamon, cardamom, nutmeg
30 grams melted coconut oil (or unsalted butter)
Process
Mix mature starter, milk, vanilla paste, eggs, and yogurt in a medium size bowl until smooth and homogenous.
Add flour, baking soda, baking powder, and few shakes of desired spice (cardamom is a particularly desirable one!) Stir ingredients until well combined.
Melt coconut oil in a small sauce pan and set aside to cool slightly. Allow the batter to sit while the coconut oil cools. You can either mix the coconut oil after about 5 minutes and then let the batter sit for 30 minutes up to 1 hour for the gluten to rest, or throw these onto a preheated skillet straight away (depends on how hungry you are). I found that waiting the 30 minutes doesn’t change the flavor or texture too much, but I find comfort in knowing the gluten is more relaxed when I go to cook it - it’s all about ease of digestion!
Preheat your skillet.
Mix the melted coconut oil into the batter.
To test if the skillet is hot enough, sprinkle a few droplets of water in the pan. If the droplets scuttle and sizzle across the pan it is ready for batter.
Spoon 1/4 cup to 1/3 cup of the batter into the skillet. You may need to adjust the heat to medium-high to avoid cooking to quickly. Allow the pancake to cook on one side until you see tiny air bubbles come to the surface (about 3 minutes), then flip the pancake and cook the other side until golden brown. Continue this process until all the batter is used up.
Recipe yields about 16 pancakes. If you manage to have any leftovers, freezing these in a ziplock is always an option, just pop in the toaster when you’re ready to eat again.
Serve with melted butter and drizzle with syrup. Added banana or toasted pecans are also a boost to this flavor bloom.
