Super Easy Sourdough Discard Pancakes
You guys will LOVE the simplicity of this recipe. The batter is made from fully fermented sourdough starter discard and real milk, eggs, and butter! Unlike my other Sourdough pancakes, this recipe requires no extra fermenting time and is a great use for extra sourdough starter.
Recipe here -
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How to Make SOURDOUGH PANCAKES I Tastes of Lizzy T
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Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.
I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.
And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.
These quick sourdough pancakes get eaten faster than we can get them off the griddle.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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How to Make SOURDOUGH PANCAKES from Discarded Sourdough Starter
Love pancakes? Your life just got better. Use sourdough discard for this un-beatable sourdough pancake recipe and achieve the ultimate pancake tower, perfect for the upcoming holiday season, or every Sunday morning for breakfast, brunch or just because! This recipe is by my favourite baker Anthony Silvio who created a stack of fluffy, golden pancakes drowned in maple syrup and seasonal berries just for us. Get them on repeat this Christmas. Hello heaven.
#sourdoughpancake #sourdoughpancakes #sourdoughpancakerecipe
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BAKING & PASTRY MASTERCLASS SERIES - Watch all the videos of this amazing series:
- How to Make SOURDOUGH STARTER and How to Feed it
- How to Make SOURDOUGH BREAD like a Baker
- How to Make CINNAMON ROLLS RECIPE
- How to Make FRENCH CRUSTY BAGUETTE
- How to Make CROISSANTS Like a Pastry Chef
- How to Make ALMOND CROISSANTS Like a Baker
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3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series
If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.
Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:
Sourdough Pancakes OR Waffles | What To Do With Discarded Sourdough | In Carina's Kitchen
This leftover sourdough starter recipe will make your week! With this batter (using discarded sourdough) you can make either sourdough pancakes OR waffles.
I love finding or creating new recipes so I can use my leftover sourdough. In fact, I rarely bake bread, and instead use my sourdough starter for all kinds of other delicious recipes. And this recipe is a real winner!
I’ve often made this batter for waffles. It produces the crispiest, lightest, slightly tangy waffles that you could imagine. This takes normal buttermilk batter and elevates it to the next level. When I make these waffles, I always get a huge portion, and they’re easy to freeze for another weekend. Just pop them in the oven to heat up a little, and I imagine you could even use a toaster to heat the frozen sourdough waffles.
However, I had never tried the sourdough batter as a pancake. These pancakes blew my mind! They are so delicious! They don’t go crispy like the waffles, and are more dense, but still light and extremely flavorful. I am already dreaming of when I can possibly have these sourdough pancakes again.
If you have a sourdough starter, promise me that you make these this weekend! You will not be sorry!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Sourdough Pancakes/Waffles
Makes about 15-20 medium size pancakes/waffles.
Macros in one pancake (out of a serving of 20): 99kcal, Fat 3.2g, Carbs 14.3g, Protein 3.1g
Step 1: Overnight Sponge
2 cups buttermilk (No buttermilk? No problem! Use 2 cups of regular milk and add 2 tbsp apple cider vinegar. Stir and stand for 5 or so minutes before adding the rest of the ingredients)
2 cups plain flour
2 tablespoons sugar
1 cup sourdough starter, unfed/discard (here's how to make a sourdough starter:
Start with a big bowl and drop in the 2 cups of buttermilk (or make the buttermilk substitute with 1 cup milk to 1 tbsp apple cider vinegar). If making the buttermilk substitute, stand for 5 minutes, before adding the rest of the ingredients.
Now add in the plain flour, sugar and discarded (unfed) sourdough starter. Mix well, then cover and set aside at room temperature for 12 hours or overnight.
The next day, bright and early, continue with step 2.
Step 2: Waffle or Pancake batter
All of the overnight sponge
2 large eggs
1/4 cup melted butter (I use salted butter)
3/4 teaspoon salt
1 teaspoon baking soda
Crack open the eggs in a small bowl. You can mix these together before adding to the overnight sponge.
Your overnight sponge should be bubbly. Give it a quick stir, then add your eggs and butter to the mixture, stir well. Now add the salt and baking soda, stirring well. Watch what happens once your baking soda hits the batter! It puffs up to almost double the size and becomes a different consistency, almost like whipped cream.
Your waffle iron or skillet or pan should at this point be preheated on a medium heat. What are you having, waffles or pancakes? Grease your pan or waffle iron and add the batter. For waffle irons, bake according to the manufacturer’s instructions. For pancakes, wait until you see plenty of air bubbles on the top of you pancake and the sides start getting dry. At this point, they’re good to flip. Continue with the rest of your batter.
Serve immediately with your preferred pancake/waffle toppings. Personally I love berries and maple syrup!
Enjoy!
#sourdough #pancakes #waffles
Music: DJ Quads Good Vibes
Recipe from King Arthur Flour.
Sourdough Discard Pancakes ???? #sourdough #sourdoughrecipe #pancake #sourdoughpancake