How to Make Sourdough Pancake
Love pancakes? Your life just got better. Use sourdough discard for this un-beatable sourdough pancake recipe and achieve the ultimate pancake tower, perfect for the upcoming holiday season, or every Sunday morning for breakfast, brunch or just because! This recipe is by my favourite baker Anthony Silvio who created a stack of fluffy, golden pancakes drowned in maple syrup and seasonal berries just for us. Get them on repeat this Christmas. Hello heaven.
Watch How to Make SOURDOUGH PANCAKES Video recipe:
How to Make SOURDOUGH PANCAKES from Discarded Sourdough Starter
Vincenzo’s Top Tips To Make Sourdough Pancake
Loose and Thick
The right and perfect sourdough pancake mixture should be loose and slightly thick pancake batter.
Once the butter is spread out and starts to bubble, it’s time to add your first pancake!
It bounces back!
To make sure that your pancake is ready, touch it in the middle using one finger and if it bounces back then it’s ready!
- Medium size fry pan Non-stick
- Medium size mixing bowl
- Cookie Scoop or Ice-cream Scoop
- ½ cup Sourdough Starter 4oz. This can be discarded starter from bread making
- 2 tbsp Whole Wheat Flour
- 2 tbsp Unsalted Butter melted
- 1 Free Range Egg
- 1 tsp Vanilla paste
- 1 tbsp Maple Syrup
- pinch Sea Salt
- ¼ tsp Bicarbonate Soda Baking Soda
- LOTS of Maple Syrup
- Plus a little extra butter for cooking and toppings of your choice
- Sourdough discard pancakes start with just that – discard! Add yours into a mixing bowl, along with 2 tablespoons wholewheat flour and 1 x egg.
- Next add 2 tblsp butter, pinch of salt, 1 tblsp maple syrup and 1 tsp vanilla paste and mix well using a spoon.
- The sourdough pancake mixture should be loose and slightly thick pancake batter.
- Once you have finished mixing, add the bi-carb/baking soda and combine well using a spoon.
- In the meantime, heat your pan to medium and when it starts to warm, add a drizzle of melted butter to the pan.
- Turn the pan so that the butter spreads all over and once it starts to bubble, it’s time to add your first pancake!
- Using a cookie or ice-cream spoon, scoop up a portion of sourdough pancake mix and drop it into the pan.
- Repeat, adding portions of pancake mix to the pan – we fit 3 in a medium size pan.
- You should see the sides dry up and start to bubble before seeing bubbles appearing in the centre of each pancake too. Leave them to cook until there are a lot more bubbles – at least another 30 seconds.
- Once the top of the pancake has lots of bubbles and has slightly changed colour, lift the side of one pancake using a spatula to see if it has started to go golden brown. If it has, you can flip it (still using the spatula) and cook the other side.
- This side of the sourdough discard pancake will only take a moment to cook so once you think it’s ready, touch it in the middle using one finger and if it bounces back, it’s ready to be removed from the pan.
- Repeat for each pancake and plate.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Sourdough Pancake
Layer the pancakes one on top of the other, stacking them nice and high! Drizzle LOTS of maple syrup on top and add fresh berries. If you’re feeling extra naughty, add a dollop of double cream or ice-cream and devour…. We like serving ours with a dollop of cream and fresh seasonal berries.
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