I have been eating so. many. pancakes.
I’m not mad tho. It’s been a log time since I had such a hankering for them and now that I have extra starter, they are even better! It took me a little while to develop this scratch pancake recipe, but it’s simple with only 10 ingredients, and so tasty with a little sourdough tang!
You may have noticed from other recipes that I hate to measure. And you would be right. I don’t truly measure this recipe when I make it at home. Here I have provided measurements for a small batch of pancakes. Feel free to scale up or down.
Ingredients:
3/4 cup starter (fed or discard)
3/4 cup flour
1/2 cup milk
1 tb sugar
2 tb oil (I like olive)
1/4 tsp baking soda
1/4 baking powder
Pinch salt
Nutmeg
Oil for cooking
Equipment:
Medium mixing bowl
Fork
Measuring cups
Measuring Spoons
Frying pan
Spatula
Add starter, flour, sugar, baking soda, baking powder, salt, nutmeg and oil in a medium bowl and whisk with fork to combine. The batter will be very thick. Mix in milk, a little at a time, until you have the desired consistency. Make sure to mix well and get out any lumps and clumps (you can sift in dry ingredients if you wish but this is one too many steps for my taste). I like my pancakes to be thin so my batter is pretty runny. Heat frying pan and add cooking oil (I use a canola oil/olive oil mix). Once hot, pour in batter and cook like normal pancakes. Heat each pancake all the way through on one side until many bubbles form in center of pancake, then flip. Each pancake should be golden brown in the center and slightly crispy on the edges. This recipe makes about 8 small cakes or 4 large ones. Serve with butter, vegan butter, syrup, jam, etc… and enjoy!
Some notes:
- I feed my discard starter a little each day so for me these pancakes are pretty active. I really enjoy the flavor but sometimes the sourness needs a little getting used to.
- Use whatever flour you would like to change these pancakes to taste. Rye, buckwheat, or wholewheat all sound good.
- Change up the spices. I love nutmeg, but cinnamon, vanilla, and ginger would all work, I’m sure.
- I like my pancakes on the flatter, chewier side, so I usually cut down the amount of baking soda, but if you prefer a more fluffy pancake up it instead.
- These are sweet pancakes, but probably could be made savory by omitting the sugar, changing the spices and toppings.
These pancakes are a great way to use discard starter which helps with food waste. Using bulk flour or flour that came in paper, oil in glass, and spices in bulk cardboard, or glass, all help with waste. Use your homemade non dairy milk if you have it!
How do you like your pancakes? Fluffy or chewy? Sweet or savory? If you try this recipe, leave a comment below!
