A while back, when we were all panicking and thinking Armageddon was coming, I did a blogpost on how to make an epic sourdough starter to help out my pals who thought learning how to make sourdough bread was going to save the planet from this crazy virus.
Well, that was April and I thought, “meh, in a month when this thing is over, nobody is going to be baking bread anymore”.
Eight months later, here we are…
… having gone into and out of and back into lockdowns (and it looks like that’s not done with yet either) and now we’re moving back into the cold months of winter.
The good news is that baking (almost) always makes people feel accomplished (even if it just takes a few tries at it!). So, I’ve been collecting some recipes that y’all can make to use up your sourdough starter discard (if you’re new to this, you will have some discard when you feed your starter so, rather than throw it away – ’cause y’all know how I feel about throwing stuff away – it can now be put to good use!).
There is my Triple Coconut Pineapple Cake using starter (or you can sub in sour cream!!):
And then there are my Peanut Butter and Chocolate Brownie bites using discard…
And, if you’re partial to a good biscuit, you can always try these!
And then finally, even bread made with discard!! (this one is dreamy!!)
Many people in these past few months have used these (above) recipes, but they did slow down a bit during the summer (which is generally not a time that people bake bread). However, now that we are feeling the colder months upon us, and that we are still in this crazy “pandemic mode”, I think people might pick up that sourdough starter again and start baking bread.
So, here – for you diehard sourdough peeps – is a new recipe for pancakes using sourdough starter discard.
I have a few recipe on the blog for pancakes. I have quick blender pancakes that are super healthy as well as these “no fail” pancakes by my pal Julie Jones. They are super fluffy, and as you can see below, they are made that way with the help of beaten egg whites!
And they are a favorite here – especially on Sunday mornings – but I felt compelled to have a recipe in my arsenal in case I’m left with a pile of discard I need to get rid of!
I always put chocolate chips in mine but you don’t have to!
So here you go… a pancake recipe that uses up something you might otherwise throw away…and you guys know know how happy that makes me, don’t ya?!
The Fluffiest Sourdough Pancakes
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup sourdough starter discard (you can also use actual starter here)
- 2 cups milk separated
- 1 large egg beaten
- 2 tbsp vegetable oil
- Mini chocolate chips optional
- Maple syrup or fruit preserves for serving
- In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- Add the sourdough discard, 1 1/2 cups milk, egg and oil; mix well just until combined and set aside for 5 minutes.
- Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees; when the griddle is hot, add the remaining 1/2 cup milk to thin out the batter a bit and stir
- Pour a ladleful (about 1/4 cup) pancake batter onto the hot griddle. Cook until the pancake starts bubbling on top, sprinkle on a few chocolate chips and then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with pure maple syrup or fruit preserves.