Sourdough Pancakes

This sourdough pancake is one of the sourdough recipes that I love to make. At first, I thought the taste will be awfully different from the store-bought mixes as well as the homemade pancake recipes. To my surprise, it is indeed different BUT a good different! Trust me on this recipe, you will never go back to the premade mix box. It is delicious and gut-friendly to boot. It only needs a few ingredients that you may already have in your pantry.

This recipe is perfect for your sourdough discard. If you do not know what a discard is or just no idea what a sourdough starter is...you can read this post:


I love using my cast iron skillet with pancakes. When you add a little bit of extra coconut oil, the edges are cooked on the crunchy side. My kids and husband loves this not just for breakfast but they eat it also for a snack. You can make a big batch of this and store it in an airtight container. They will stick together and this is not good if you want to warn up a few pieces only. I suggest that you flash freeze them on a cookie sheet.






Ingredients:
2 cups fed sourdough starter. Here's how to make your own starter: Sourdough Starter
1/2 cup flour -optional (all-purpose, wholewheat)
2 eggs
1/4 cup melted coconut oil 
2 tbsp honey (options: monk fruit sweetener or regular white sugar)
1/2 tsp salt
1 tsp baking soda
Oil for cooking the pancakes (options: coconut oil, canola oil, olive oil).

Directions:

Preheat your cast-iron skillet with the oil (so the pancake batter will not stick). Make sure that your skillet is really hot and the oil is evenly distributed. Mix the starter, eggs, oil, honey, and salt in a glass bowl. Add in the baking soda (the batter will start to foam- that's normal).


When the skillet is hot and ready, pour about 1/4 to 1/2 cup of batter. 
Turn the heat down so the pancakes will get the chance to cook inside. Turn your pancakes only once. 


When I see that the pancake is bubbly on top, that is usually a sign for me to flip it. Cook the other side for about 30 to 40 seconds. We like our pancakes on the brown side (cooked a little longer). I also love it when the edges are crunchy.


But you can definitely make this on the lighter color side, here's another batch that I made.



Serve with pure maple syrup or homemade strawberry syrup. This strawberry syrup is very easy to make, all you need are 2 cups of strawberries, 1/2 cup of water, 1/4 cup sugar or honey, 1 tbsp of lemon juice, and 2 tsp cornstarch (mixed with 1/4 cup water) to make the sauce thick. You can also use arrowroot powder.


To make the sauce: Rince and chop the stems off the strawberries. Diced or cut them in halves and place them in a saucepan over medium heat. Add the sugar, lemon juice, and water. Let it boil and simmer until the strawberries are soft. Mix the cornstarch and water and pour it into the saucepan. Simmer on low and remove from heat when the sauce thickens up.

Store the sauce in an airtight container inside the refrigerator. You can use this syrup with pancakes, waffles, cheesecake drizzles, and yogurt topping.


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