- Pan or griddle
- Medium bowl
- Sourdough discard
- 2 large eggs
- 245g (1 cup) whole milk
- 61g (1/4 cup) Greek yogurt (optional)
- 250g (1 1/2 cup, stirred down) sourdough starter
- 4g (1 teaspoon) vanilla (optional)
- 180g (1 1/2 cups) Kernza Flour
- 6g (1 teaspoon) baking soda
- 4g (1 teaspoon) baking powder
- 5g (1 teaspoon) sea salt
- 50g (1/4 cup) granulated sugar
- 63g (1/4 cup or 1/2 stick) melted butter
This recipe is inspired by The Perfect Loaf - a blog focused on sourdough baking but 100% Kernza Flour is used. Like many folks during the pandemic I decided to explore the world of sourdough but found myself wondering what to do with the 'discarded' sourdough. Pancakes has been the best answer in our house! I love how versatile this recipe is. If you have fresh fruit or granola around you can toss those in to the batter. You can also adjust the moisture content to your preferences with the amount of milk/yogurt. I've made this with almond milk as well.
Note - there are so many resources online for starting/maintaining a sourdough starter: The Perfect Loaf Sourdough Starter Maintenance Routine is one of them.
- In a bowl, beat the eggs and then combine with the milk, yogurt (optional), vanilla (optional) and sourdough starter. Set aside.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, sugar.
- Add the dry ingredients to the wet ingredients and combine. Then stir in the melted butter. Add more milk to get the consistency you prefer.
- Let the mixture ferment a bit, 15-30 min, and you will probably see some happy bubbles forming.
- Preheat the griddle and let it get quite hot. Putting a few drips of water on the pan should cause quite the sizzle. Add a bit of grease (I like to use butter) and dollop the pancake batter on the griddle. Flip the pancakes when you see some interior bubbles forming.
- Serve as you like!