Buckwheat Sourdough Discard Pancakes
Recipe adapted from https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
Overnight Sponge:
1 cup (120g) Buckwheat Flour
1 cup (120g) Whole Wheat Flour
2 tablespoons (28g) Brown Sugar
1 cup of milk + 1 cup of Greek yogurt (add yogurt to measured milk until it reaches 2 cups)
1 cup (227g) sourdough starter, unfed/discard
About 1 tablespoon of ground flaxseed
Pancake Batter:
All of the overnight sponge
1 egg
4 tablespoons (57g) melted butter
¾ tsp salt
1 teaspoon baking soda
Process:
In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, flaxseed, and yogurt-milk (makeshift buttermilk).
Cover and let rest in the fridge for about 12 hours, or overnight.
In a small bowl or mixing cup, beat together the egg and butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine.
Pour batter onto your preheated, greased cast iron
Place on a wire rack to cool, like a fresh tray of cookies
Store in an airtight container, separated with parchment paper
Place in the freezer for fresh pancakes that are toaster ready in the morning!
Notes: If the batter is too thick, add more liquid (water, milk, almond milk…) The flaxseed can be omitted from the sponge and replaced with an additional egg in the batter.
I like to top mine with peanut butter, banana, hemp seeds and maple syrup
