Sourdough discard has long been an undervalued byproduct in the world of baking, often discarded without a second thought. However, with sustainability becoming increasingly important, creative cooks and bakers are discovering new ways to utilize this ingredient. Enter the Eco-Friendly Sourdough Discard Pancakes—a delicious, inventive way to minimize waste while delighting your taste buds. These pancakes are not only light and fluffy, but they’re also a testament to the art of sustainable baking and resourcefulness.
Ingredients
- 1 cup sourdough discard: Use what you’ve saved from your starter feedings.
- 1 cup all-purpose flour: Opt for organic or sustainably sourced, if possible.
- 2 tablespoons sugar: Substitute with honey or maple syrup for a more natural sweetness.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk: Dairy or plant-based, such as almond or oat milk, for a vegan option.
- 1 large egg: Replace with a flax egg for a vegan alternative.
- 2 tablespoons melted butter: Alternatively, use coconut oil or vegan butter.
- 1 teaspoon vanilla extract
- Optional toppings: Fresh fruit, nuts, seeds, or your choice of syrup.
Instructions
- Prepare the Batter:
– In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.
– In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
– Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure the pancakes remain light and fluffy.
- Preheat the Pan:
– Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter, oil, or a non-stick spray.
- Cook the Pancakes:
– Pour about 1/4 cup of the batter onto the heated skillet for each pancake.
– Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
– Flip the pancakes and cook for another 2 minutes, or until golden brown.
– Keep the pancakes warm in a low oven while you repeat with the remaining batter.
- Serve:
– Serve the pancakes hot with your choice of toppings. Whether you go classic with maple syrup or creative with fresh fruit and nuts, these pancakes are the perfect canvas for a delicious start to your day.
Tips for Success
- Use Fresh Sourdough Discard: For the best results, use fresh discard that has been stored in the fridge for no more than a week.
- Variations: Add 1/2 cup of blueberries, chocolate chips, or chopped nuts to the batter for an extra twist.
- Sustainable Substitutions: Opt for organic or local ingredients to reduce your environmental footprint. Using plant-based milk and flax eggs caters to a plant-based lifestyle and reduces the recipe’s environmental impact.
- Creative Uses for Extra Discard: If you have extra sourdough discard, consider making discard crackers, pretzels, or composting it for a zero-waste approach.
- Storage Tips: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for later use. Reheat in the oven or toaster for the best texture.
By making these Eco-Friendly Sourdough Discard Pancakes, you’re not only crafting a delicious meal but also participating in a broader movement towards sustainable, waste-reducing practices. Enjoy this creative kitchen endeavor while feeling great about your eco-conscious efforts!
