Since I started making my own sourdough loaves, I’ve tried not to throw out the starter discard every time I feed the starter. For a while I was making crumpets for my husband’s breakfast & it was exciting for a while but after months of it…well it was time for something new!
Recently on weekends I’ve alternated a morning of these pancakes for breakfast. I used rye flour as it’s what I had at home (due to the COVID-19 panic buying flour is just as precious as gold right now lol). However, if you would like something less earthy, with a softer texture - use white plain flour or white bakers’ flour if you are lucky enough to have some!
Serves two (makes four pancakes)
Ingredients
200g sourdough starter discard (can be straight from the fridge, or room temperature)
100g rye flour, sifted
1 tsp baking powder, sifted
1 tsp white/caster sugar
a pinch of salt
120ml soy milk (you can use full cream milk, I just didn’t have any at home)
1 egg, beaten lightly
1tsp vanilla bean paste (optional, adds a subtle flavour & scent)
Method
In a large mixing bowl, gently whisk together all the ingredients until just combined. Let mixture rest for 15-20 minutes.
Heat up a medium sized frying pan & add a little bit of oil. Spoon about one quarter of the mixture into the pan. If you prefer little pancakes, you can adjust accordingly. When the surface of the pancake looks like it is starting to set & bubbles start forming; using a spatula flip over the pancakes to cook for another two minutes. The pancakes should look golden on the outside when they’re ready!
Serving suggestion! I like to have my pancakes w maple syrup and berries. You can serve your pancakes w anything you fancy - maple syrup, fruit, yoghurt…or ice cream & chocolate if you please!
Best eaten on the day, but they do keep for two days in the fridge. Microwave them to reheat!