Description
Not sure what to do with discarded sourdough starter? Make these tangy, mind-blowingly delicious sourdough discard pancakes.
Ingredients
Scale
For the overnight sponge
- 1/2 cup discarded [unfed] sourdough starter (See Note 1)
- 1 cup white whole wheat flour or all-purpose flour
- 1 cup unflavored unsweetened non-dairy milk
- 1 tablespoon sugar
For the pancake batter
- 1 tablespoon flaxseed meal (or ground chia seeds) (See Note 2)
- 2 tablespoons oil (canola, avocado, or coconut), plus more for the pan
- 1 tablespoon vinegar (any mild vinegar, not balsamic)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
For the strawberry chia jam
- 2 cups fresh or frozen strawberries
- 1/2 teaspoon vanilla extract (optional)
- 1–2 tablespoons maple syrup, date syrup, honey, or sugar (optional)
- 2 tablespoons chia seeds
Instructions
- The night before your pancake breakfast, start the overnight sponge. In a large bowl, combine the discard, flour, milk, and sugar, and stir to incorporate. Cover with plastic wrap and rest overnight at room temperature (about 12 hours, give or take).
- The next morning, [if making] start with the chia jam. In a small pot, combine the berries and vanilla with 2 tablespoons water. Cover with a lid and place over medium-low heat. Bring to a simmer and cook until the berries soften and start to release their juices, 5 to 8 minutes, depending on if your berries were fresh or frozen.
- Remove the lid and mash the berries with a potato masher or fork. Continue to cook uncovered for a few minutes more, until the jam thickens a bit. Turn the heat off and sweeten, if desired. Stir in the chia seeds and set aside to thicken for at least 10 minutes. (Store cooked chia jam in an airtight container in the fridge for up to 1 week).
- Finish the pancakes. In a small bowl, combine the flaxseed meal with 3 tablespoons water and let stand while you prep the rest of the ingredients, 5 to 10 minutes. This should form a gel-like consistency known as a “flax egg.”
- To the bowl with the overnight sponge, add the oil, vinegar, salt, baking soda, and the “flax egg”. Stir to combine.
- Heat a large non-stick griddle or skillet over medium-low heat and add a little oil to lightly coat the bottom. Using a 1/4-cup measure or a ladle, ladle the batter into the skillet, making 2-3 pancakes at a time. Cook until they start to look dry around the edges and bubbly on top, 2 to 3 minutes, then flip and cook for another 1 to 2 minutes. Repeat with the remaining batter, adding more oil to the skillet as needed.
Notes
1 – Feel free to use discard that’s up to 2 weeks old (not older).
2 – If you’re not vegan, skip the “flax egg” step and use 1 regular egg.
Nutrition
- Serving Size: 3 pancakes
- Calories: 366
