Fluffy Sourdough Pancakes
Once lockdown began, it didn’t take me long to hop on the sourdough trend seizing bored people throughout Australia. But, I can honestly say now that I was not just caught up in the hype, abandoning my new hobby when we were released from our domestic cages. Two years on from that joyous end to lockdown, much to my family’s delight, I still bake sourdough almost every weekend.
I can honestly that sourdough changed my life. Not least for the reason that it has made my family appreciate me so much more as I serve them up hot, soft and bubbly bread on a Saturday morning, but because it is through sourdough, that I met my partner.
That story is for another time.
Fast forward to this week’s chapter in the sourdough story.
It’s my university break right now and I’m baking more than my calories in/calories out ratio can handle which rings in the back of my mind when I’m deciding what to eat for breakfast and feel myself gravitating towards a pancake recipe. Eggs or oats are undoubtedly a healthier decision but I had leftover sourdough discard and it would be an utter tragedy to waste it.
So I whipped up some of the FLUFFIEST, SOFTEST pancakes I’ve ever made.
I’m not quite sure if the fluffiness came from the sourdough discard or the perfect combination of baking powder and soda, but either way, I wont think too hard for fear I’ll dispell the magic of these sourdough pancakes.
I slightly adapted a recipe from the Clever Carrot which is found below.
Fluffy Sourdough Discard Pancakes
Dry Ingredients
1 1/2 cups (190 g) all purpose flour, spooned and leveled
2 tbsp. (24 g) sugar
1/2 tsp. fine sea salt
2 tsp. baking powder
1 tsp. baking soda
Wet Ingredients
1 cup (240 g) sourdough starter or discard
2 large eggs
3/4-1 cup (240 ml) nut milk (or normal milk is fine), plus more as needed
3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
Instructions
In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.
In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.
Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.
To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.