First it was banana bread, then it was dalgona coffee and now it’s sourdough pizzas, pancakes and bread – gotta love these iso trends.
Don’t be fooled, these aren’t your regular light, fluffy and sweet American style pancakes it’s almost like half pancake, half crumpet to me. However if you’ve been following the latest sourdough starter trend like me during isolation then making pancakes with sourdough discard is a great way to use it up without having to throw it away.
There is a hint of that distinct flavour from the sourdough starter but if you’re a sourdough fan then I think you’ll be accustomed to that already and quite pleased to taste it.
I use buckwheat flour for that added bit of dietary fibre and nutrients but you can omit this and just use plain flour altogether for a lighter pancake. Once the batter is made it will keep in the fridge for two to three days, so you don’t have to cook and eat the pancakes right away.
What you need:
1/2 cup buckwheat flour
1/2 cup plain flour
3/4 cup oat milk
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 tbsp sugar/sweetener of choice
1/3 cup sourdough starter
What you gotta do:
Add all ingredients into a mixing bowl (whisk egg before adding).
Mix with a wooden spoon or spatula until it comes together as a batter.
Grease a pan with oil or butter of your choice (I used coconut oil) and place over a medium heat.
Pour around 1/4 cup (2-3tbsp) of the batter onto a pan. If you have a large pan you could probably cook 2-3 at a time.
Cook until the pancake begins to bubble and then flip to cook the other side until pancake is cooked through.
Once the batch is cooked, top with berry compote and maple syrup or whichever toppings you fancy.