Sourdough Discard Pancakes with Fresh Milled Flour
Sourdough pancakes with fresh milled flour are light, fluffy and perfectly crisp around the edges. Made with 100% whole grains, these wholesome, nutrient-dense pancakes will make eating a healthy breakfast seem like a treat every time!
Ingredients
- 120 g wheat berries milled (or replace with whole wheat flour)
- 175 g sourdough starter active or discard
- 125 g milk or water see below
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- Butter or coconut oil to fry
Instructions
- First, mill your wheat berries, if using.
- Add all ingredients to the flour and mix well.
- Note: I like to add the other ingredients directly to the bowl that I am milling my flour into to save time and washing up!
- At this point, you can either cook the pancakes directly or leave the batter to sit for an hour so that the flour has chance to ferment slightly.
- When you are ready to cook the pancakes, heat a skillet to medium high.
- Add a knob of butter or coconut oil to the skillet and turn the heat down to medium. Place 1/4 cup (approx 60ml) batter on the skillet and cook until the edges become firm and start to brown. Flip and continue cooking for another couple of minutes until the pancakes are golden brown.
- Note: in a large skillet (38cm/15inch) I usually make 4 pancakes at once.
- Serve while hot.