SOURDOUGH DISCARD PANCAKES AND FLATBREAD

INGREDIENTS

FLATBREAD

• 1 Cup (200g) Sourdough Starter Discard, unfed

• 1/2 tsp Kosher Salt

• 1/2 tsp Baking Soda

• Other vegetables, herbs, and spices, as desired

PANCAKES

Overnight sponge

• 100g (1/2 cup) Sourdough Starter Discard, unfed

• 125g (1 Cup) All-Purpose Flour

• 170g (6oz) Buttermilk

• 12g (1 Tbsp) Sugar

Remaining Batter

• All of the overnight sponge

• 1 Large Egg

• 2 Tbsp (28g) Butter, melted

• 2 Tbsp (24g) Sugar

• 1 tsp Vanilla Extract

• 3/4 teaspoon Kosher Salt

• 1/2 teaspoon Baking Soda

STEPS

FLATBREAD

1. Preheat a pan or griddle over medium-high heat, to about 375F (190C).

2. Pour 1 Cup of sourdough starter discard into a bowl.

3. Add 2 pinches of kosher salt, along with any herbs or spices, as desired.

4. When the griddle is heated, stir 1/2 tsp baking soda into your batter, and wait about 10-20 seconds for the batter to rise and become bubbly.

5. Add a small amount of extra-virgin olive oil (or other oil of your choosing) to your griddle, then pour the batter onto the griddle. You can pour it into either 2 or 3 separate sections, depending on how large you would like the flatbreads to be.

6. Cook for 2-3 minutes on the first side until the tops of each flatbread are bubbly, and the bottoms are nicely browned.

7. Flip the flatbreads and cook for another 2-3 minutes on the second side until that side is sufficiently browned as well.

8. Allow to cool for about 2-3 minutes then serve the flatbreads, either plain or alongside some high-quality extra-virgin olive oil for dipping.

PANCAKES

1. To make the overnight sponge, combine 100g of sourdough starter discard with 125g of all-purpose flour, 170g of buttermilk, and 12g of sugar.

2. Stir until all of the flour is fully saturated, then let rise at room temperature, around 75F (24C), for about 12 hours, until risen by about 50%.

3. After about 12 hours, begin heating up a pan or griddle over medium to medium-high heat, to about 350F (180C).

4. In a medium sized bowl, and beat together one large egg along with 2 Tbsp (24g) of granulated sugar, 1 tsp of vanilla extract, and 3/4 tsp of Kosher salt.

5. Slowly whisk in the slightly cooled melted butter, then fold in all of the overnight sponge, being careful to preserve the airiness in the batter.

6. Stir in 1/2 tsp of baking soda, and wait about 10-20 seconds for the batter to bubble and rise.

7. Coat your griddle in a thin layer of butter or oil, then ladle the batter onto the griddle to form pancakes of the desired size. Optionally, you can drop blueberries, chocolate chips, or any other add-ins into the batter at this point.

8. Once the top surface of the pancakes are bubbly and the bottoms are sufficiently browned, after about 2-3 minutes, flip the pancakes and cook for another 2-3 minutes on the second side.

9. If you are cooking in multiple batches you can keep the pancakes warm by placing them onto a baking tray and covering them lightly with aluminum foil, then placing that tray into a 250 degree oven.

10. Serve the pancakes right away, topped with butter and high-quality maple syrup, for the best results.

In this video, I show you two of my favorite ways to use your sourdough starter discard!ELECTRIC GRIDDLE: https://amzn.to/34ewb7sHere are the ingredients you...

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