Description
Using whole grain einkorn and leftover sourdough starter, these sourdough pancakes are a delicious and nutritious recipe for any day of the week! Top with your favourite nut butter or jam for an easy grab-and-go breakfast, or keep it traditional with a pat of butter and a drizzle of real maple syrup.
Ingredients
Scale
- 200g (1.5 cups) Whole-grain Einkorn (you can use any whole-grain or whole-wheat)
- 125g (1/2 cup) Sourdough discard
- 3g (1/2 tsp) Salt
- 40g (2 tbsp) Maple Syrup
- 5g (1 tsp) baking powder
- 4g (3/4 tsp) baking soda
- 1 Egg
- 5g (1 tsp) Vanilla Paste or Extract
- 30g (2 tbsp) Melted Butter
- 250g (1 cup) Whole Milk or Almond Milk
- 45g (2–3 tbsp) Butter for frying
- 30g (1–2 tsp) Neutral oil for cooking
Instructions
- In a mixing bowl add all of the dry ingredients and whisk them lightly to combine.
- Add the sourdough discard, egg, vanilla extract, maple syrup and milk to a mixing bowl. Whisk the ingredients together to combine. Add the melted butter.
- Whisking slowly combine the wet and the dry ingredients. The batter should be mixed thoroughly but allow some small lumps to remain. Be careful not to overmix.
- Allow the pancake batter to rest for 30-45 minutes.
- Preheat a cast iron skillet or griddle to medium heat. Wipe the pan lightly leaving enough oil to prevent the pancakes from sticking. Using a ladle, spoon or pitcher pour the batter into the pan. Once the pancakes have started to cook add a small amount of butter.
- The batter will bubble and start to pop (about 2 minutes). Flip the pancakes and allow them to cook through (another 2-3 minutes).
- Cook the remaining pancakes the same way and pile them directly on top of the first batch to help them stay warm.
Notes
- Do not overmix the batter.
- If the butter is browning when you are cooking the pancake the pan is too hot.
- If your pancakes are browning too fast before they have a chance to bubble the pan is too hot.
- Try freezing your pancakes for an easy and quick breakfast. Just add your pancakes into a reusable freezer bag for up to 3 months. To defrost simply pop into toaster or microwave for about 30 seconds.
- Prep Time: 20 min
- Resting time: 30 - 45 min
- Cook Time: 12 min
- Category: Breakfast
- Method: Baking
- Cuisine: Sourdough