Sourdough Discard Pancakes
An easy and delicious way to use up sourdough discard is to make sourdough discard pancakes. Reducing food waste one pancake at a time!
Servings 10 pancakes
Equipment
- Digital kitchen scale
- Large mixing bowl
- Measuring cups & spoons
- Whisk
- Large frying pan
Ingredients
- 200 grams sourdough discard
- 1 cup milk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted butter
- 35 grams coconut sugar (1/4 cup)
- 205 grams whole spelt flour (1½ cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
Instructions
- In a large mixing bowl, whisk together the sourdough discard, milk, egg, vanilla, melted butter, and coconut sugar until smooth.
- Sift in the whole spelt flour, baking powder, baking soda, and salt to avoid any large chunks of flour. Whisk until just combined and no pockets of flour remain.
- Heat a large frying pan over medium-low heat. Add some butter to the warm pan and use a spatula to spread it over the surface of the pan as it melts. Scoop the pancake batter into the hot pan. Cook for 2-3 minutes per side.
- Serve the sourdough discard pancakes warm with the toppings of your choice. My favourites are maple syrup, Skyr yogurt, and fresh fruit.