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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4-6
Author Notes
This recipe is by Mimo Ahmed. —Food52
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Sourdough Discard Pancakes
Ingredients
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½ cups
sourdough starter
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1 cup
all-purpose flour
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1 cup
whole milk
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3
eggs
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1 teaspoon
baking soda
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2 tablespoons
brown sugar
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1 teaspoon
cinnamon
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1 teaspoon
salt
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1 tablespoon
butter
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3
peeled and halved pears (you could use whatever seasonal fruit you have on hand)
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Maple syrup and butter, for serving
Directions
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The night before you plan to make this pancake, mix your sourdough starter with the flour and milk, then let it sit overnight at room temperature, covered with a cloth.
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The morning of, stir your fermented flour and milk mixture well. Add the eggs, baking soda, brown sugar, cinnamon, and salt. Mix well.
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Place a cast-iron skillet inside the oven and heat to 450°F.
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When the oven is hot, remove the skillet, add 1 tablespoon butter, and swirl until melted. Sprinkle in a very thin layer of your favorite sugar, then add your fruit to the bottom of the pan. Add the pancake batter.
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Return the pan to the oven for 15 to 20 minutes. The pancake is ready when the top is evenly browned and the edges are crisp.
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Flip your sourdough pancake onto a plate, fruit side up, and serve hot with maple syrup and butter on top.
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