Over the last few months I’ve been trying my hand at making my own sourdough – first in Cape Town with great success, and more recently in Berlin with mixed success (I used rye, which totally changes the bread obviously, something I need to get used to). Anyway: the one thing about homemade sourdough is the darn sourdough discard that just goes to waste unless you get creative!
So here’s one very tasty thing you can make with the sourdough discard: pancakes! With chocolate, for obvious reasons. The sourdough really fluffs these babies up: really some of the best pancakes I’ve had!
If you’re not a sourdough fanatic, I apologise: soon, I’ll have a simple and delightful pancake recipe up that requires only normal ingredients!
Chocolate Sourdough Pancakes
- 1 cup all-purpose flour or spelt flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarb
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup sourdough starter
- 3/4 cup plant milk
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tbsp oil
- In a large bowl, combine the flour, cocoa powder, baking powder, bicard, sugar and salt.
- Add the sourdough starter, plant milk, flax egg and oil, and mix until combined (don't overmix).
- Heat a pancake pan over medium-high heat, and coat the pan with oil (pour off any excess).
- Ladle the pancake batter into the pan, and cook until bubbles appear on the top and the edges are dry.
- Unstick around the edges, and flip.
- Cook for a minute or two, then serve with syrup, berries, or whatever you fancy.