sourdough discard pancakes
From Aran Goyoaga's "The Art of Gluten Free Bread"
In this recipe, the sourdough discard is activated to get a bubblier and more sour pancake or waffle by letting the sponge ferment overnight. But if you are rushed for time, simply mix all the ingredients for the sponge and the batter together in a large bowl and skip the overnight fermentation. This version will be a little less bubbly and less sour but delicious, too.
Makes 10 pancakes or 8 waffles
Ingredients
For the sponge
- 225 grams discard (must still be bubbly) from Whole-Grain Brown Rice–Teff Sourdough Starter
- 170 grams whole milk or oat milk
- 140 grams superfine brown rice flour
- 55 grams fresh lemon juice
- 30 grams tapioca starch
- 20 grams maple syrup
For the batter
- 1 large egg, lightly beaten, or 1 flax egg
- 25 grams unsalted butter or vegan butter, melted, plus more for greasing
- 1 teaspoon (4 g) vanilla extract
- 1 teaspoon (4 g) baking soda
- 3/4 teaspoon (3 g) kosher salt
Instructions
Make the sponge. The night before you are going to cook the waffles or pancakes, in a large bowl, whisk together the discard, milk, brown rice flour, lemon juice, tapioca starch, and maple syrup. Cover the bowl with a kitchen towel and ferment at room temperature overnight (8 to 10 hours). In the morning, the sponge should be puffed up and bubbly.
Make the batter. Whisk the egg (or flax egg), melted butter, vanilla, baking soda, and salt into the sponge right before you are going to cook it.
To make pancakes: Heat a nonstick or a well-seasoned cast-iron pan over medium-high heat. Add a dab of butter and pour in about 1/3 cup (65 g) of batter for each pancake. Cook until you see bubbles form on the surface and the bottom looks golden brown, about 2 minutes. Flip and finish cooking for another minute. Repeat with the remaining batter. Serve warm with maple syrup or any other toppings you prefer.
To make waffles: Heat a waffle iron over medium-high heat. When the waffle iron is ready, grease with some butter or pan spray and pour enough batter to fill the waffle iron (the amount will depend on the size). Cook until golden brown, 2 to 3 minutes. Repeat with the remaining batter. Serve warm with maple syrup or any other toppings you prefer.