Sourdough Discard Pikelets
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Zarly Hansen
Servings
3
Prep Time
1 minute
Cook Time
8 minutes
Calories
39
These light and fluffy sourdough pikelets are the perfect way to use up your sourdough discard. Quick to make in under 10 minutes, they are soft, slightly tangy, and delicious on their own or with your favorite toppings.
Ingredients
-
1 cup sourdough discard (unfed)
-
1 teaspoon sugar
-
¼ teaspoon salt
-
½ teaspoon baking soda
-
1 tablespoon butter (for cooking)
Directions
1. Preheat a pan over medium-low heat for 15 minutes.
2. In a bowl, mix together the sourdough discard, sugar, salt and baking soda. The mixture will become puffy and bubbly.
3. Melt the butter in the preheated pan.
4. Divide the batter into three portions. Pour each portion into the pan, using your fingers or a spoon to separate them.
5. Cook the pikelets for about 5 minutes until the edges look dry and bubbles form on the surface.
6. Flip each pikelet and cook for another 3 minutes until golden brown.
7. Serve warm and enjoy with your favorite toppings
Recipe Note
- Preheat the pan on medium-low heat for at least 15 minutes before cooking.
- Experiment with add-ins like chopped chives, bacon or cheese for extra flavor.
- Cooking on low heat ensures soft and fluffy pikelets. If the pan gets too hot, lower the heat.
- You can adjust the recipe size based on the amount of sourdough discard available.
Sourdough Discard Pikelets
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Zarly Hansen
Servings
3
Prep Time
1 minute
Cook Time
8 minutes
Calories
39
These light and fluffy sourdough pikelets are the perfect way to use up your sourdough discard. Quick to make in under 10 minutes, they are soft, slightly tangy, and delicious on their own or with your favorite toppings.
Ingredients
-
1 cup sourdough discard (unfed)
-
1 teaspoon sugar
-
¼ teaspoon salt
-
½ teaspoon baking soda
-
1 tablespoon butter (for cooking)
Directions
1. Preheat a pan over medium-low heat for 15 minutes.
2. In a bowl, mix together the sourdough discard, sugar, salt and baking soda. The mixture will become puffy and bubbly.
3. Melt the butter in the preheated pan.
4. Divide the batter into three portions. Pour each portion into the pan, using your fingers or a spoon to separate them.
5. Cook the pikelets for about 5 minutes until the edges look dry and bubbles form on the surface.
6. Flip each pikelet and cook for another 3 minutes until golden brown.
7. Serve warm and enjoy with your favorite toppings
Recipe Note
- Preheat the pan on medium-low heat for at least 15 minutes before cooking.
- Experiment with add-ins like chopped chives, bacon or cheese for extra flavor.
- Cooking on low heat ensures soft and fluffy pikelets. If the pan gets too hot, lower the heat.
- You can adjust the recipe size based on the amount of sourdough discard available.