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Recipes

Honey + Cinnamon Sourdough Pancakes

Honey + Cinnamon Sourdough Pancakes

May 24, 2020


Recipes

Honey + Cinnamon Sourdough Pancakes

May 24, 2020


Honey + Cinnamon Sourdough Pancakes
Use this recipe as a guide to using your extra sourdough discard to make delicious pancakes, using just the starter and nothing else. We experimented with both a sweet and savoury version and loved them both. These delicious pancakes can be made quickly, and require very minimal effort.

Looking for more sourdough resources? Browse our posts here. Looking for a sourdough starter of your own without having to start from scratch? Grab one on Bakery Orders here. 

Honey + Cinnamon Sourdough Pancakes
~ makes enough for 4 pancakes
2 cups sourdough starter discard 
1 tablespoon cinnamon
1.5 teaspoon ground cardamom
1 tsp grated lemon zest
1/4 cup of honey
Maldon salt to finish

Preheat oven to 350 degrees and prepare a baking sheet with parchment. Mix together the cinnamon, cardamom, and lemon zest in a small bowl. 

Heat a nonstick pan, or even a cast-iron pan, on the stovetop over medium-high heat. Lightly oil the pan, and if you like, add some butter as well. Just before the oil begins to smoke, use 1/3-1/2 cup of starter discard per pancake and pour it into the pan. Depending on how many pancakes you are making, repeat. Carefully wiggle the pan for the starter to spread out a little bit. Sprinkle a little the spice mixture across the top of each of the pancakes. 

Allow the pancakes to cook for about 1 1/2 minutes before flipping over. Sprinkle with the spices on the reverse side and gently squish the pancake with your spatula to make it a little thinner. Continue cooking until both sides become golden brown. 

Once both sides are golden brown, turn off the heat, and pour 1 tbsp of honey onto one side. Now flip the pancake, and let the honey melt. After about 15-20 seconds, flip the pancake back over, allowing both sides to become coated in honey. Remove from the pan before the honey becomes too dark, and add to the baking sheet.

Once you’ve made as many pancakes as you like, put them in a 350-degree oven for 3-4 minutes to continue cooking through. Finish with a sprinkle of Maldon salt and enjoy as is, or with a topping of yoghurt or ricotta. 

This recipe is best made with fresh discard, but can be made with up to a few days old discard.

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