Fluffy Overnight Sourdough Pancakes
One of the best ways to use your never-ending sourdough discard is to make pancakes! Easy and fluffy, these sourdough pancakes are very simple to make. With the main batter made the night before and left to ferment, these pancakes are easier to digest and quicker to make in the morning. Enjoy with your favourite toppings for a lazy Sunday morning treat!
Ingredients
- 100 g sourdough discard 100% hydration
- 80 ml milk
- 50 g plain flour all-purpose flour
- 1 tablespoon honey
- 15 g unsalted butter melted and slightly cooled
- 1 small egg
- a pinch of salt
- ½ teaspoon baking powder
Instructions
The Night Before:
- In a large bowl, whisk together sourdough discard, flour, milk and honey. Cover with a plate or cling film (plastic wrap) and leave in the fridge overnight.
The Next Morning:
- Take the overnight sourdough pancake batter out of the fridge and whisk in an egg, melted butter and a pinch of salt. Lastly, just before frying, whisk in baking powder.
- Preheat a large frying pan (or two) with a little oil or butter. Pour one small ladleful per pancake and let the batter spread out naturally. Make sure you don't overcrowd the pan and keep them apart, so they don't merge with each other.
- After about 2 minutes, bubbles cover most of the surface of the pancakes. It's a cue to flip them over and fry again for 1-2 minutes.
- Repeat with the remaining batter. See tips on keeping them warm in the text above.
Nutrition
Calories: 84kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 47mgPotassium: 40mgFiber: 0.3gSugar: 4gVitamin A: 110IUVitamin C: 0.02mgCalcium: 42mgIron: 1mg
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