Katie Wahl was inspired by The Perfect Loaf blog to put her sourdough discard to good use. Using 100% Kernza flour, these pancakes are a delicious way to make the most of your starter.
Kernza® Sourdough Pancakes
Katie Wahl
Serves 4
Fluffy sourdough pancakes made with 100% Kernza flour and sourdough starter discard. A tangy, nutty breakfast.
Ingredients
- 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
Directions
- 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!
Amy Kaspar
I tried their recipe for Easter this year and they were a big hit! Instead of pancakes we use the waffle iron and still turned out great! We substituted the yogurt with a dairy free yogurt as we had some dairy free family members at our dinner table, and it turned out lovely!
Sophie
Made as directed w/o yogurt but w/ vanilla and a less starter than called for (closer to 100 g). I think the vanilla is a really nice complement to the flavor of the kernza flour. I used less starter than called for because I don’t typically keep a large amount. I think the amount I used was quite nice. It didn’t have a sourdough pancake flavor which I think might have overpowered the kernza. They had the texture of buckwheat but a nutty, sweetish flavor. I’ll definitely make again!