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!
- 100 g sourdough starter unfed/discard (100% hydration)
- 80 ml milk
- 50 g plain flour
- 1 tbsp honey runny
- 15 g butter melted
- 1 small egg
- ½ tsp baking powder
The Night Before:
In a large bowl, whisk together sourdough starter, flour, milk and honey. Cover with a plate or clingfilm 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. One small ladle per pancakes, pour the batter in the pan(s) and let it 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.