Sourdough Pancakes with discard | Sourdough Discard Recipes | Foodgeek
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- Опубликовано: 29 июн 2024
- Discard Series. Delicious, fluffy pancake recipe made with sourdough discard. These pancakes are the best fluffy pancakes that you'll ever make.
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#sourdough #pancakes #sourdoughpancakes
00:00 Teaser
00:07 Intro
00:17 How are they made?
01:00 Recipe
06:14 B-roll
06:42 Parting words 
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Sune, thanks for this great recipe. Here is a suggestion for a next video: Sourdough cinnamon rolls.
Llevo tres años preparando los mismos panqueques y mañana sábado 13 de abril del 2024 los cocinaré de nuevo! Gracias por hacer de la pandemia algo interesante ❤😊
Sourdough pancakes are the literal BEST. We make tons and freeze leftovers to pop
In toaster on a whim. Thanks for sharing!!!
These pancakes are out of this world!! So delicious, my toddler went crazy for them. I followed the recipe exactly, no tweaks. I even ate them without syrup which I have never done in my entire life when eating pancakes, they're that good. I will definitely be sharing this, thank you Sune!
Thanks! I look for comments like this before trying new recipes! Very helpful! My preferment is sitting here waiting for tomorrow’s brunch!!! Can’t wait!
Just made these delicious and fluffy pancakes. I left the pre-ferment in the refrigerator for 2 days, and the pancakes still turned out perfect! Thank you so much for this. It’s always a challenge to find good recipes for my discard. This is a great one!
Great recipe! I cheat though. I use Krusteaz buttermilk pancake mix (a ”just add water” mix) and add discard starter when l add the water. I stir until the batter looks as thick as yours, let it set out for 15-30 minutes and begins to bubble. The technique is the same as yours in cooking them-and the flavor is fantastic.
Do whatever works :)
I do this too w krusteaz pancake mix!! Yummy & quick.. Tho now want to learn the longer version..
Thank you for this recipe! These were absolutely delicious. Because I’m a tinkerer and I’m trying to go plant-based, I substituted plant-based butter for the butter and two “flax eggs“ for the eggs. I also threw a little bit of whole wheat flour and oat flour into the mix, probably a total of 20%. They turned out fabulous and tasty with just the right sour tang, but not too much. Thanks for sharing your knowledge!
Mate you are like the Bob Ross of cooking videos. Great stuff!!
Thank you ❤️
Years of making pancakes has taught me 2 important things in making pancakes: 1. minimal grease. Use the thinnest possible amount of oil/butter you can get away with, and wipe it up with a paper towel. 2. use a low temperature and cook the pancakes for longer. These two things combined produce the classic look of diner pancakes: even brown color from edge to edge as well as softer, more tender pancakes.
Only IF you like them like that. I prefer them a little crispy on the edges and you get that by a little more oil or butter in the pan.
Thank you. I’m doing these tomorrow morning. Preferment done!!
I love this recipe, thank you
Me too ❤️ Thanks 😁
The pancakes were fantabulous and we are having them again today. Best ever.
Thank you!
Those pancakes look so yummy! Thank you for the great video! Love how you show us the whole process!
Thanks for sharing Sune!
Made these this morning. Best I’ve ever made and up there with best I’ve eaten period. 🙏
I’ve made these today..the first thing I’ve made with my sourdough starter as I’m not confident enough to try making bread just yet. They turned out really nice and I’m looking forward to trying different toppings on them. Thanks for the great recipe.
Look at those pancakes 😋🥞. Your videos are incredibly inspirational.
Thankyou Sune
I love your soughdough videos and these pancakes were a huge hit !
Best discard recipe ever 🤤
Best pancake recipe!
Thank you
Just made these. Started last night, and conf this morning. Absolutely delicious. Thank you
I made them! Best pancakes I’ve ever tried! Thank you!
Thank you so much for this video! I needed a delicious idea for my discard!
A good tip for when to flip the pancake is look for many holes on the top that pop and stay open. When you first start getting holes on the top, they will pop and close again, but when they pop and stay open, the pancake is basically set (and you won't fling batter everywhere when you try to flip). Great recipe and don't be afraid to put some berries inside the pancake after pouring your batter (blueberries are my favorite).
Nice job pointing out the obvious...
Plain kefir works great too, instead of buttermilk. Waffles/pancakes best use of discard!!!! Lovely video..thank you!
Wow! We love these… ❤❤❤ I did make them thinner ~ between a crepe and an American pancake… an Aussie pancake 👌🏻👌🏻Delish!
Best pancakes! Taste of my childhood. Thank you!
Like your channel. A big thank you for including both measurements.
Great recipe and video! These were the fluffiest pancakes I've ever made.
Yum! Making these tonight for breakfast tomorrow! Thank you Sune, Foodgeek.
Me too :D
Excelent idea!
I’ve made this recipe three times now and it makes the most amazing pancakes. In fact I’m making them tomorrow for breakfast!
I’ve now made these pancakes four or five times. Buttermilk here (England) is quite thick so last couple of times I’ve used kefir instead and they’ve turned out amazing.
Great tip :D
is your kefir and buttermilk pasteurized or raw? I'm curious how I can leave the batter out at room temp for 12 hours without it becoming rancid. We only have pasteurized dairy here in Washington state/US, unfortunately.
Mmmmm! High grade maple syrup from Canada 🇨🇦
Beautiful!!!!!!
Love the little wilfa stove would go well with my grinder, coffee and pancakes on a Sunday morning 😁
Thanks for the great recipe it’s fantastic my wife and I both love it thank you
I just got a strong appetite for pancakes just watching your video. The butter melting on the pancakes with the syrup looks like a TV Commercial. Nice Video.
Made these pancakes this morning and it was a smash hit. Super easy but with an excellent developed taste. Thnx for sharing this great video!
These are so fluffy and full of flavor!! Will be saving as my go to recipe as soon as I save up enough discard again 😮
You *can* just make more discard 😁
ayyyyy congrats on 100k.
I made this recipe today. Yummy thank you
the music at the cooking part is like being with Jabba the Hutt at one of his parties,
Thanks for this, will try it,
Hahaha, I can never unhear that 🤣😂
Just made these pancakes this morning and they were a huge hit! Everyone loved them! They were very fluffy and had a great flavour. Thank you so much for this great recipe.
Can you share a recipe for sourdough buns?
I am not a fan of the american style pancakes, but I do use my sourdough starter for my small dutch pancakes (poffertjes). However, usually when I bake with the batter after only one hour of resting they already are more than fluffy enough. So there is not a really strong sourdough flavor, but there definitely is a little of it there.
Edit: It might be worth noting that I did not use starter discard, but a good active starter.
I will definitely make these this weekend....
Someone get this nice man an outdoor griddle.
Subscribed for the tracks you use!
I mean the recipes and content is great too!
Looks so gooood
Made this recipe (starting last night) today with a starter I started 7 days ago, and these are the tastiest flapjacks I've ever had. Well worth the simple feeding (quite sure at least) of this starter I'll keep in the fridge starting today. Tkx much for the great tasting flapjack recipe!.👍 I will try a very small amount more flour next time though, or thicken my starter a bit, as mine turned out not quite puffy enough....still were super good!
Made these this morning and they were yummy😋😋😋mant thank for this great recipe❤️🙏🏻❤️
That is a nice looking pancake.
You inspired me to make cornbread including my starter.
I gotta say, this recipe was on my bucket list. Made it today and it was pretty much a hit with the family. Only issue was the amount of salt due to using salted butter. Next time I'll add less and I'm sure it will be perfect. Thank you so much for sharing the wisdom as you've helped me so much!
Thankyou! I’ll be adding salt tomorrow morning and I’ll hold back a nit
I think Danish salted butter is less salty then in other places 😊
Delightful😌
I've tried maybe 10 sourdough pancake recipes and this one is the best. Having it sit overnight makes them that much more sour-doughy.
Great. I do the same exept the baking soda
This is still the best discard pancake recipe on the Internet
I just tried the receipe ..really excellent and very yummy ...the best pancake ever ..I will adopt these ingredients thank you very much for the receipe.
I tried your recipe this morning - and they did indeed come out way more fluffy than any pancake I've ever had before (maybe except a Japanese soufflé pancake)! The taste was great, but I would say it was almost identical with that of the Æbleskiver my mum makes (maybe except some subtle spicing). Enjoyed everything though, will definitely make again as a Sunday treat.
I normally make my sourdough pancakes more like a sourdough banana bread/cake. Discard, mashed up very ripe banana, egg, baking powder, vanilla, sugar, topped off with flour until the consistency is rather thick. They make for some very dense, but very delicious, banana pancakes.
I Made your pancakes last weekend and they were sooooo good. Thanks for the recipe 🥞
They're so delicious :D
Thanks for the recipe. I just a tip: never open an egg over the batter. Egg shell can get into the batter and it will be difficult to find. The even worse scenario includes a bad egg … which would result in discarding the whole batch. I’ve experienced both and now always open eggs into a glass, and then transfer the egg to the batter before opening the next one.
This guy😆
This is really similar to the recipe I use for sourdough waffles. I've never tried them as pancakes until I saw your video, but you inspired me to try it. They were delicious, and I think I like them better than waffles.
This recipe is great with 100% whole wheat flour because the long fermentation brings out the sweetness of the wheat. It's my favorite whole wheat recipe and my favorite sourdough recipe.
Just made a batch but I use a mixture of 4% Whole milk yogurt and milk for the liquid... Added some Dutch cocoa... Debating if I should make waffles or pancakes.
I was just thinking if these would work with whole-wheat as it would make them a lot more nutritious also. Thanks for your the recommendation!
I made the pancakes best ever!!!
I've been making sourdough pancakes for years, with ZERO dairy, due to lactose intolerance, and they are better than any I've ever had before!
What's your recipe? I'm curious. Always trying to find excellent pancake recipes.
Perfect. This is my first trying. Result is succesfully. Thanks for this recipe.
Most welcome 😊
Thank you, I have made pancakes from my starter. Luckily, I live in Sydney and the Summer's are very hot.
Great way to make use of discard! We make pancakes or even better, crepes with the same basic recipe but 100% discard and only add flour to get the consistency needed! Makes it good and strong tasting, especially after the discard has been in the fridge for a while with that grey sludgy alcoholy water mixed back in :)
I just made sourdough pancakes this morning, though I make mine quite different with an egg, raw honey, and Greek yogurt. They are so simple and delicious. I like to play with different added ingredients as well, so today I added some molasses and fall spices to give the pancakes a sort of gingerbread flavor. I can't take credit for that idea though - got it off a homestead YT channel.
Sune, I'm making the pancakes tomorrow morning. BTW, I never saw such tiny eggs. Hummingbird? Just kidding. I made your focaccia yesterday and I'll make it again on Saturday as a gift.
Thank you for everything.
Made these today. I used spelt flour and about 60g all purpose. The batter was quite runny and when cooked, the pancakes weren't fluffy and thick how I expected. They were pretty flat but still soft ... the maple syrup made them taste good tbh
This is exactly how I make them, same ingredients and measurements and everything, except I use oil instead of melted butter. I will have to try the melted butter. Looks delicious.
These had the most complex flavor. Delicious. I made them with a combination of sourdough discard and gluten free flour.
Tried it today and it tasted really good and fluffy. Excellent ! Hope you present some rye breads soon (vollkornbrot,).
I'd love to see you make crumpets from discard. It's trivially easy - discard plus salt. Cooked on the hob in a flat pan. So much better than the variety available to buy in shops.
King Arthur Flour has a video on making crumpets from discard. It is embedded into a basic sourdough bread lesson during the time the dough is resting, so you need to jump to :27 minutes to the beginning making crumpets.
www.kingarthurbaking.com/videos/the-isolation-baking-show/ep-3-vermont-sourdough-and-sourdough-crumpets
@@enigmawyoming5201 Lovely, thanks. I've made them myself already. I just think they're an English comfort food that deserves a wider audience.
I always use my discard to make some salty "pancakes". Just add oil a little bit of flour, water, salt, sometimes chilliflakes and Green onions. they're great for breakfast with scrambled eggs on top
Am I the only one, who noticed the 200 IQ use of the handle on the measuring cup!?
?
Hi Sune, I enjoy your very informative videos. Been meaning to ask you if you ever tried baking any type if bread with toasted flour. I sometimes toast flour to a golden brown to add to various recipes. Aroma and flavor is amazing.
I save up my discard and then in the morning mix about a quart of discard with and egg cooking oil, a little milk, salt baking soda and sugar. it puffs up in a minute and makes delicious sour tasting pancakes
. Even better tasting it you push some berries into the batter. I also use this batter for waffles. I think I may use butter instead of oil next time. It's always better with butter.
Man great video and nice music - i love it! One Question - Why are you adding vinegar? Does lowering the PH Level support the fermentation?
I add vinegar to make the regular milk into buttermilk :) You can just use buttermilk in place, but I don't have buttermilk in my fridge, so it's just easier doing it this way :)
I did these pancakes yesterday morning using half the quantity. Terrific!! :)
Cooked them on a heavy cast iron pan and on a light Teflon "poêle à crêpes" as well. Thick american style pancakes with the cast iron and thin french style crêpes with the other pan. Both very delicious!! Thank you @Foodgeek!! The amount of baking soda was perfect to accomodate my old discard.
I used regular milk with additional white vinegar. I wonder what is the purpose of the vinegar given there is already plenty of acidity from the discard. It might be to balance the round value (1 teaspoon) of baking soda. Or perhaps is buttermilk traditional in pancakes?
Hi Sune, thanks for the great videos.
Question: can I save and use discards from a couple of days?
I’m new to sourdough so I’m just starting to figure things out. But I feel sorry to throw so much away, so happy with this video.
I've been trying variations of sourdough pancakes for a while trying to reproduce my grandparent's recipe. I tried these, I actually found the taste/texture very offputting for the first couple pancakes. Rather than simply pouring and letting them set, I started pouring and then rotating the pan to thin the pancake. For me, the thinner pancake was much better - good taste and texture. May have been my sourdough discard, as it was very discardy (I don't call my starter Phoenix for nothing :P ) But if anyone else had a similar issue, it might be worth trying for a thinner cake!
interesting. I used a pretty discardy starter too but my batter was too runny and had to add more flour.
I would like to see sourdough lahmacun please :)
These look very impressive! I don’t really get much discards in my sourdough baking though. I have a smallish sourdough in the refrigerator and once a week I take it out and feed it twice over two days without discarding anything but a skin that has formed on top. This makes just enough for my weekend bread baking. But I suppose I could leave it out for a week and feed and discard every day.
Just make extra like you would make a levain 😊
Love it 12 pancakes 134 calories. Kidding. Sounds good though right. LOL thank you for this recipe I’m trying to look for your other discard recipes. I like that idea.
If you want to make sourdough waffles with a waffle maker, double the butter. I make sourdough waffles all the time.
I have a question, the discard doug must float or not to be use for pancakes?
Nope 😊
Now I want pancakes.
These tasted great! (Just had enough starter discard in freezer) I noticed you bumped temp up on your induction burner from 180 to 200°; were you just adjusting according to the look of each pancake? I measured my pan (Laser thermometer) to be ~200-210 but thought they were a little too dark outside and a little undercooked inside. Maybe needed a little extra time after the flip.
Love this idea thanks so much. Could I use almond flour instead of white all purpose?
I don't see why not :)
Oh, dear, I'm posting too frequently, sorry. I suspect the vinegar is there to provide the acid to make the bicarbonate of soda work? (It needs an acid). But, the sourdough starter should provide that. These look lovely - added to my list of things to do. BTW - I really like it that you are so aware of food choices such as vegan etc.) Thanks
I made them for many years. I use egg whites also.
Experiment time!🧐 Sune, your amazing guidance has given me confidence to try anything sourdough these days!!
I made these with GF flour and a mix of discarded spelt/rye starter. Basically all in and see what happens. Followed the recipe and the pancakes were a winner. Super delicious with Maple Sirup. Even took the cold ones for a snack on a hike through the Australian bush.
Thank you for all your encouragement and hard work you put into you experiments.
Hi Sune. I began your recipe last night at 1200. Now in the morning it's 0830, so I have NOT added secondary ingredients yet. This amount of batter would last me for 2 days! QUESTION: Can I reserve 50% of the batter as it now, (without the secondary ingredients) in the refrigerator for use tommorrow? Would the batter still be useable? Or should I just make it all up, and give my neighbors pancakes..lol, or perhaps even freeze them? Just wondering about viability of batter that's held back. As of this morning at 0830, it's all bubbly and yummy looking.
Thank you so much Sune, and most especially thank you for all of your wonderful videos!!
Yes, that should be fine. Just make sure it's in a cold fridge then. They may be more tangy, though 😊
@@Foodgeek Thanks so much Sune!! And I appreciate you responding so timely!! Note, I WAS going to try your sourdough bread recipe today, but I made the mistake of putting all but 17 grams of my starter in my pancakes😬!!! So now need to start from scrapings in the jar to bulk up my starter , and make your bread in a day or two. But the good news is, I’m making your sourdough pancakes for lunch!!!
Thanks again Sune!!! Have a great day today!!!
I make mine basically the same but add 1/2 a teaspoon of bicarbonate of soda. Normally I make an hour before I need them
Could the batter be frozen for later use? We don't like the texture of re-heated pancakes and I know you can freeze traditional pancake batter but for sourdough, would you freeze after the ferment stage or after the final ingredients have been added?
Q: Does it make a difference to use ACVinegar instead of White vinegar to make the "Buttermilk"? TAK!
There might be a bit of a different taste to it, but I think it'll be fine 😊
for my sourdough pancakes, I use yoghurt instead of buttermilk. Also, as a Canadian, I believe in the liberal use of maple syrup, so I find no need to add sugar to my batter.
👌👌👌
What I want to know is how in the world this man eats so many pancakes. Not only can he eat a stack of 12 pancakes, but he can do so without worrying about his health.