Sourdough discard – that slightly sour, tangy leftover from your sourdough starter maintenance – doesn't have to end up in the trash. It's a surprisingly versatile ingredient, and making fluffy, flavorful pancakes is a fantastic way to use it up! This recipe focuses on creating delicious sourdough discard pancakes without eggs, making it perfect for those with egg allergies or dietary restrictions.
Why Use Sourdough Discard in Pancakes?
Using sourdough discard in your pancake batter offers several advantages:
- Adds Flavor: The tangy, slightly sour flavor of sourdough discard adds depth and complexity to the pancakes, making them far more interesting than plain pancakes.
- Improves Texture: Sourdough discard contributes to a lighter, fluffier texture, similar to the texture you get from using buttermilk.
- Reduces Waste: Instead of throwing away your sourdough discard, you're turning it into a delicious treat, reducing food waste.
- Nutrient Boost: Sourdough discard contains beneficial bacteria and prebiotics, adding nutritional value to your pancakes.
Sourdough Discard Pancakes (Egg-Free Recipe)
This recipe provides a simple and delicious way to transform your sourdough discard into a delightful breakfast.
Ingredients:
- 1 cup active sourdough discard (fed and bubbly)
- 1 cup all-purpose flour (or a gluten-free blend)
- 1 tablespoon sugar (or maple syrup for a richer flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter (or oil)
- Optional: Add-ins like blueberries, chocolate chips, or chopped nuts.
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, whisk together the sourdough discard, milk, and melted butter.
- 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.
- Add-ins (optional): Fold in your desired add-ins.
- Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Flip and serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings, such as maple syrup, fruit, or whipped cream.
Can I Use Different Types of Flour?
Yes! You can experiment with different types of flour, such as whole wheat flour, oat flour, or a gluten-free blend. Keep in mind that different flours will affect the texture and flavor of the pancakes slightly. You may need to adjust the liquid content depending on the flour you use.
How Do I Store Leftover Sourdough Discard Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving. They also freeze well; simply wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months.
What if My Sourdough Discard is Too Sour?
If your sourdough discard is excessively sour, you can try reducing the amount slightly or adding a little extra sugar or sweetener to balance the flavor. You can also consider adding a pinch of vanilla extract to help mask the sourness.
Are these pancakes gluten-free?
No, not as written. However, you can easily make them gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to choose a blend specifically designed for baking.
Can I make these pancakes ahead of time?
While it's best to cook the pancakes fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Give it a good stir before cooking.
This recipe provides a delicious and resourceful way to utilize your sourdough discard. Enjoy!
