Sourdough Discard & Egg Pancake
So, you’re making your own sourdough starter. Or maybe you’re in between loaves. But you find yourself with a growing container of sourdough discard that you can’t use for bread yet. You’re hungry — in need of a quick meal or snack with complex carbs & protein. I present to you one of my favourite breakfasts: the Sourdough Discard & Egg Pancake.
(Honestly, I’m not sure what to call it. “Sourdough Discard & Egg Pancake” was the most descriptive and least weird one I could come up with. If you have a better name, let me know. It’s still delicious though.)
Before we jump in, Pin this Image to Pinterest to help me share this recipe with the world! I’ve been getting some international traffic from readers around the world which is SO COOL.
What you’ll need for sourdough discard egg pancakes
For this savoury breakfast, you’ll need:
• Sourdough discard (doesn’t need to be active)
• Water
• Eggs
• Oil for the pan
To serve and customize your sourdough discard egg pancake, I suggest:
• Hoisin sauce
• Toasted white + black sesame seeds
Feel free to consider your own add-ins and toppings for unique personalized flavour combinations! I’ve also served these with ketchup, or skipped the eggs altogether and made sourdough discard crêpes.
That’s all, folks! Just a quick and easy recipe post for you all today. I know that I haven’t been posting lately since school has picked up again, but I’m going to do my best and keep up this blog during the year! My goal is to post at least once a month — please hold me to it. 🙂
Love & Carbs,
Soph
Sourdough Discard & Egg Pancake Recipe
Course: BreakfastDifficulty: Easy1
serving5
minutes5
minutes350
kcalA super easy and customizable recipe for a delicious savoury breakfast. Try adding different sauces and seeds for a unique flavour combination!
Did you make this recipe? Tag me on social media @houbakes!
Ingredients
1/4 cup sourdough starter
2 tbsp water
1 tbsp flax seeds (optional)
2 eggs
1-2 tsp hoisin sauce
pinch toasted sesame seeds
oil for the pan
Directions
- In a small bowl, stir water into starter until there are no more lumps — should have a pancake batter consistency. Add more starter for a thicker pancake, and more water for a thinner crêpe-like product. Add flax seeds here if using.
- Heat a non-stick frying pan over medium heat. Spray with an oil spray, or add oil and use paper towel to remove any excess. Pour batter into the pan, and tilt it around so that it covers the whole base of the pan.
- While the pancake cooks, beat eggs. (I just use the same bowl I used for the batter.) Prepare a plate about the size of your pan.
- When the edges of the pancake start to come away from the sides of the pan, use a spatula to gently lift it and check for browning. If you’re satisfied with the browning/level of crispiness, flip it to cook the other side. Press down a little with the spatula to maximize surface contact with the pan.
- When the second side is browned to your liking, transfer it onto your prepared plate. Add some more oil into the pan, then pour your eggs. Tilt your pan so the eggs cover the base, then immediately place the wheat pancake on top. Once the eggs have set, place the plate upside-down on the pancake, and flip the pan so the pancake is now on your plate, egg-side up.
- Drizzle on hoisin sauce and sprinkle some sesame seeds. Enjoy your breakfast! (Make sure to add a fruit/vegetable to make it a complete and balanced meal.)
Notes
- The quantities in this recipe are just a guideline. I usually eyeball the amount of starter (about two big spoonfuls) and add water until I achieve the desired consistency.
