One of my favorite recipes is sourdough pancakes made with our own honey. If you have never had sourdough pancakes, you should give them a try. They are light, fluffy, easy to make and work well with several variations I will describe below. They can be made with sourdough discard or active sourdough. They taste way better than store bought pancake mix and don’t have all of the preservatives and added chemicals. They even taste better than any restaurant pancakes.
I often top sourdough pancakes with some type of syrup I have made from excessive fruits, berries, or wild edibles grown on my homestead. Some examples include elderberry, rhubarb and strawberry, muscadine grape, pawpaw, peach, apple, cherry, plum, blackberry, blueberry. I am also a fitness junkie, so they accept added whey protein powders well too. If you are also a fitness junkie or trying to gain or lose weight, you know protein is a big deal. To offset the amount of carbs in pancakes and syrups from the sugar content, you can simply add 25-50 grams of protein powder. Vanilla works well. I have even used strawberry and chocolate protein powders.
The recipe is simple:
Ingredients (single person 3 large 8″ pancakes)
65g (approx 1/2 cup) all-purpose flour
3 grams (approx 1/2 tsp) baking powder
1.5 grams (approx 1/4 tsp) baking soda
11 grams (approx 1/2 tbsp) honey
1.5 grams (approx 1/4 tsp) salt
50g (approx 1/4 cup) sourdough starter, active or discard
94g (approx 5/8 cup) milk (someone asked, milk with fat is best for pancakes so I suggest you use buttermilk, whole milk, goat milk, etc … however, I often use powdered milk which is 0 fats)
1 large egg
7 grams (approx 1/2 tbsp) butter (if your diet requires healthy fats, you can substitute butter with low-fat or 0-fat cream cheese, yogurt, or cottage cheese)
You can scale the recipe up by doubling, tripling, quadrupling the ingredients.
Instructions
In a large bowl, mix together everything except the salt
wait 30 minutes – this gives the sourdough time to do its thing and add flavor – it will still work without the wait, but the flavor won’t be as strong
add the salt and mix well
add butter to skillet/griddle
Note: I use a 90 second / 60 second process so adjust your heat up or down if its too dark or too light when turned
Pour sourdough pancake batter on the hot griddle or cast iron skillet and cook until the pancake starts to show some bubbles and is well browned underneath – about 90 seconds
Flip and cook the other side for an additional 60 second
remove and repeat steps until the number of pancakes you have cooked is what you need.
Makes Approx 3 Large Pancakes:
entire batter = 450 calories, 10.6g fat, 73.55 carbs, 14.125g protein
If you add butter to each of 3 pancakes add 112.5 calories, 12.75g fat, 0g carbs, 0g protein
If you add syrup to 3 pancakes add 330 calories, 0g fat, 84g carbs, 0g protein
If you add whey protein, increase the protein amounts above along with calories, carbs, fats
Approximate Total with butter and syrup: 892.5 calories, Fats: 23.35g, Carbs: 157.55g, Protein: 14.125g
You can see a video of me making this here: