by B loves B
Hold onto that sourdough discard! If you have extra starter from making sourdough bread, pancakes are a great way to use this, or you can simply prepare a levain the night before in preparation for a great breakfast the next morning. For this recipe, I'm using a blend of all purpose flour, whole wheat, and rye. The original inspiration for this combo was simply based off of a bread that I was baking, but I fell in love with the flavor and have been making it regularly ever since. You can substitute any other flour you have on hand.
3/4 cup all purpose flour
1/2 cup wheat flour (I used Wild Hive's Hard Red Spring Wheat Bread Flour)
1/4 cup rye flour
1 teaspoon salt (or 1/2 if using salted butter)
1/4 teaspoon baking soda
1 1/4 cups milk
1 tablespoon maple syrup
50 grams levain (starter ready for use)
1 tablespoon butter
Step 1: Combine and fold
In a large bowl, whisk the dry ingredients (flours, salt, and baking soda) together. In a separate bowl, whisk together egg, and maple syrup, then add milk. Add this wet mixture to the dry ingredients and mix until combined.
Step 2: Melt the butter
In the meantime, heat the butter in the pan you will cook your pancakes in. That way, you can grease your pan, and pour the excess butter into your batter and fold in.
Step 3: Cook
Get your pan nice and hot, about medium high heat, and spoon or ladle the batter into the pan. The batter is pretty thick, so I like to spread it a little on the pan with the back of the spoon or ladle. Once bubbles appear and begin to pop, your pancake is ready to flip to the other side. Cook until both sides are a nice dark brown.
Step 4: Serve and enjoy
Add a pat of butter, fresh fruit, maple syrup, ricotta cheese . . . whatever you like! I personally think these pancakes pair exceptionally well with chocolate, which you can add to the batter as chocolate chips or chunks, or consider spreading some chocolate hazelnut gianduja or Nutella on the top.