Share
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.
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.
Savoury Sourdough Pancakes
~ makes enough for 4 pancakes
2 cups sourdough starter discard
Pinch each of:
Fennel seed
Oregano,
Aleppo pepper flakes
Black pepper
Salt
1 tbsp minced shallots
1/4 cup chopped scallions or chives
Preheat oven to 350 degrees and prepare a baking sheet with parchment. 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 your spice mixture across the top of each of the pancakes, and follow with the green onions or chives and minced shallots.
Black pepper
Salt
1 tbsp minced shallots
1/4 cup chopped scallions or chives
Preheat oven to 350 degrees and prepare a baking sheet with parchment. 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 your spice mixture across the top of each of the pancakes, and follow with the green onions or chives and minced shallots.
Allow the pancakes to cook for about 1 1/2 minutes before flipping over. Once flipped, gently squish the pancake with your spatula to make it a little thinner. Continue cooking until both sides become golden brown.
Remove from pan and set onto a cookie 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. Enjoy as is or with a dipping sauce like tzatziki, soy sauce, or even topped with a fried or poached egg.
This recipe is best made with fresh discard, but can be made with up to a few days old discard.
Comment
This turned out pretty chewy, but I used whole wheat florist flour. I think I will stick to the whole wheat pancakes that I already thought were pretty bready (due to presence of the whole wheat flour). I would have loved more recipes of quick savoury breads that I can do if I don’t have time to make a loaf. Like some sort of a flat bread. Thanks for sharing all the recipes with us!