Egg-Rich Sourdough Discard Pancakes
Makes roughly 8–10 small pancakes or 6 larger sandwich rounds. .
These aren’t towering diner pancakes, and they aren’t trying to be. They’re thin, tender, full of egg and sturdy enough to become breakfast, lunch or the ends of a very good sandwich.
This is one of those recipes made by feel. Sourdough discard changes from kitchen to kitchen, so begin with the recipe and then trust the batter in front of you. If it seems too thin to hold together, add a little more flour. If it becomes too thick, add a splash of milk. If you overcompensate in either direction, simply nudge it back the other way. Pancake batter is forgiving.
Serve them warm with our Wild Blueberry Preserve, or tuck preserve and melted smoked cheddar between two pancakes for one of my absolute favourite combinations. Let them cool, and they become wonderfully practical little sandwich rounds.
Makes: Approximately 8–10 small pancakes or 6 larger sandwich rounds
Ingredients
1 cup sourdough discard
4 large eggs
¼ cup milk
¼ cup Nourishing Circles Coconut Milk Kefir
⅔ cup spelt flour or all-purpose flour, plus more if needed
1½ teaspoons baking powder
½ teaspoon salt
Lard, butter or oil for the pan
Let’s Make Them
Crack the eggs into a large bowl and whisk them well.
Add the sourdough discard, milk and coconut milk kefir. Whisk until mostly smooth. A few stubborn bits of discard won’t hurt anything.
Add the flour, baking powder and salt. Stir just until no dry flour remains.
Let the batter rest for five minutes. It should be thinner than ordinary pancake batter but not watery.
If the batter spreads so quickly that it won’t hold together, stir in a little more flour, one tablespoon at a time. If it becomes too thick to pour easily, add a splash of milk. Work back and forth until it feels right—there is no need to start over.
Warm a skillet over medium-low heat and grease it lightly with lard, butter or oil.
For small pancakes, pour approximately ¼ cup of batter into the pan. For sandwich rounds, use a little more and gently encourage the batter into a wider circle.
Cook until the edges look set and small bubbles begin appearing across the surface, approximately one to two minutes. Flip gently and cook the second side until golden and cooked through.
Continue with the remaining batter, adding a little more fat to the pan whenever it needs it.
Serve warm with butter, maple syrup or Wild Blueberry Preserve.
For a savoury-sweet sandwich, place smoked cheddar and Wild Blueberry Preserve between two warm pancakes and let the cheese soften.
For sandwich rounds, let the pancakes cool completely before filling them so they hold together neatly.
Making a Bigger Batch
This recipie makes roughly 8–10 small pancakes or 6 larger sandwich rounds. A double batch makes 16–20 small or about 12 larger rounds. This recipe doubles well for larger families or anyone who likes having a quick breakfast or sandwich option ready to go. Simply double every ingredient and cook as usual. If your bowl of batter sits for a while, it may thicken slightly; loosen it with a splash of milk if needed.
Freezing
Let the pancakes cool completely. Place parchment paper between them, then store them in a freezer-safe container or bag for up to two months.
Reheat them gently in a toaster, skillet or low oven. For sandwich rounds, let them thaw first or warm them briefly before adding the filling.
A note from our kitchen: The coconut milk kefir adds moisture and tang in place of oil in the batter. Because these pancakes are cooked, we aren’t using it here for its live cultures, we’re using it because it makes a tender, flavourful pancake.
Serve them with cheese, preserves and everything else that makes its way onto a crowded table.
