Sourdough Discard Apple Cinnamon Pancakes
These pancakes are the perfect autumn breakfast: cinnamon pancakes with caramelized apples. Oftentimes, pancakes have an aftertaste of baking powder or leave a strange feeling on the teeth. These pancakes contain no baking powder or yeast and only the sourdough makes them fluffy and light. In addition, the sourdough gives them a slightly sour, fruity aroma. You can prepare the batter the evening before and leave it to rest overnight in the fridge.
Ingredients
Pre-Dough
- 200 g sourdough starter also works with sourdough discard
- 190 g buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g wheat flour all purpose flour or type 405
Dough
- 1 egg or egg substitute
- 3 tbsp. butter melted or vegan butter
- ¼ tsp. salt
- 2 tbsp. sugar
- 1 packet vanilla extract
- 1 tsp. cinnamon
Other
- 2 apples cut into thin slices
Instructions
Day 1
- For the pre-dough, mix the flour, starter and buttermilk with a whisk.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, cinnamon, sugar and vanilla sugar into the batter.
- Warm up a cast iron pan* to medium heat and grease slightly.
- Pour the batter into the pan* using a ladle and press the apple slices into the batter. Bake the pancakes until the batter starts to set around the edges. Carefully turn the pancakes and bake golden-brown from the other side.
- Baked pancakes should not, if possible, be stacked, but layed next to each other on a cooling rack. This keeps them crispy.