Sourdough pancakes

img_3493

Still looking for ways to use that sourdough starter or discard you created during this Covid-19 pandemic?  These pancakes are ideal!  You get that sourdough tang along with the fluffiest pancakes.  If you love buttermilk pancakes these will be a hit.

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup sourdough starter (or discard from your fridge)
  • 1 1/2 cups milk (any kind will do)
  • 1 large egg, well beaten
  • 1 1/2 tsp vanilla
  • 2 tbsp butter or light oil of your choice

Whisk all the dry ingredients together, then add in the wet.  I used a separate bowl to mix the wet just to get the egg incorporated but you certainly don’t have to.

Mix batter together just until it the dry ingredients are absorbed.  Don’t overmix or your pancakes won’t be as tender as they could be.

Use a little cooking spray or butter on your hot griddle and pour 1/2 cup batter on for each pancake.  Flip when the air bubbles have popped (about 1-2 minutes) and then flip over for another 1-2 minutes, just until lightly browned on the second side.

Make a big batch on the weekend and freeze for easy week day breakfasts!

img_3491

This is from 1 1/2 times the recipe ….. a big batch of pancakes!

Sourdough Crackers

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge.  Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

Sourdough crackers 8

A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

  • 200 grams (about 1 cup) mature sourdough starter
  • 60 grams (about 1/2 cup) all purpose flour
  • 60 grams (about 1/2 cup) whole wheat flour
  • 12 grams (about 2 tbsp) rye flour
  • 32 grams (3 tbsp) extra virgin olive oil
  • 1 tbsp dried herbs de Provence (or any herbs you like)
  • 1/2 tsp fine sea salt

 

  • flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt.  Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge.  If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge.  With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours.  Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it.  If you like a hardier crisp, then just roll out to 1/4 inch.  I’ve also used my pasta rolling machine with varied success.  When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking  sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

Sourdough crackers 4

This dough is with the exact measurements and seasonings listed above.  It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

Sourdough crackers 3

This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease..  For seasoning I used my granddaughter Sloan’s magic taco seasoning mix.  They were delicious!

These crackers are only limited by your imagination!  Use any variety of flours or seasonings and get creative.

Sourdough crackers 1

These literally took minutes to make, and they are ready for the fridge.  I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

Sourdough crackers

I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

Sourdough crackers 2

These herby little bites were cut into a square (fish) shape prior to baking.

Sourdough crackers 5

Aren’t they pretty??  I loved these!  So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

img_3328

Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.