A typical breakfast for me is quick and leaning towards healthy. However, on the weekends, I allow a morning of lounging and enjoying a scrumptious, nutritious, yet high-calorie meal.
These pancakes use up any leftover sourdough starter that I have accumulated after making my weekly bread. I’m planning on doing a more thorough sourdough bread post soon!
The ingredients are ones I typically have on hand and, best of all, can be customized.
This batch was made with homemade cashew-almond milk, eggs from my hens, and other store bought ingredients, all available in bulk.
I use this recipe from my favorite sourdough baker.
This time, I left out the yogurt knowing I’d be topping the pancakes with yogurt later.
There is some sugar in the dough, which gives more leeway to add tart toppings, which is just what I did.
Yogurt, homemade cherry jam, and homemade apple butter were chosen for toppings.
The sourdough starter acts not as a leavening, but as a flavor for these delicious treats.
This is one of my favorite ways to combat food waste.
You’ll need
- 2 eggs
- 1 cup milk of choice
- 1.5 cups sourdough starter / discard
- 1.5 cups flour
- 1 tsp each baking powder, baking soda, and salt
- 1/4 cup sugar
- 1/4 cup melted butter or coconut oil
Mix all ingredients together in 1 bowl to cut down on dishes.
Cook on a hot skillet and enjoy!
Peace and love,
Kristan
Suffused Supper 