Description

Rustic, tangy pancakes made with sourdough discard, fresh herbs, and melted cheese. Quick to prepare and perfect for cozy winter breakfasts.

Ingredients

Scale

1 cup sourdough discard

1 large egg

2 tablespoons milk or buttermilk

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon olive oil or melted butter

1/4 cup grated cheddar or parmesan

1 tablespoon finely chopped fresh herbs (chives thyme or parsley)

salt and pepper to taste

Instructions

1. In a bowl whisk together sourdough discard egg milk and olive oil until smooth

2. In a separate bowl whisk flour baking powder baking soda salt and pepper

3. Add dry ingredients to wet and stir until just combined

4. Fold in cheese and herbs without overmixing

5. Heat a lightly oiled skillet over medium heat

6. Drop 1/4 cup batter onto skillet and cook until bubbles form on surface

7. Flip and cook until golden brown

8. Repeat with remaining batter

9. Serve hot with extra herbs or a fried egg if desired

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: breakfast
Method: pan-fry
Cuisine: american

Nutrition

Serving Size: 2 pancakes per person
Calories: 300
Sugar: 2
Sodium: 350
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 24
Fiber: 2
Protein: 12
Cholesterol: 75

Keywords: savory sourdough pancakes, sourdough discard recipes, winter breakfast, herb cheese pancakes, quick sourdough breakfast, cozy winter recipes