Sourdough discard pancakes with cornmeal and whole wheat
Claire Saffitz x Dessert Person · ♥ 11.5K likes · 412.9K views · 19 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1⅓ cup milk
- ¼ cup cornmeal
- 1½ cup all-purpose flour
- ¼ cup whole wheat flour
- 3 tbsp melted butter
- 3 tbsp sugar
- 1 cup sourdough starter discard
Hydrate the coarse cornmeal in a little of the milk ahead of time; bring everything to room temperature.
Ingredients and equipment
- ½ tsp baking soda
- 1¼ tsp baking powder
- 1 tsp diamond crystal kosher salt
Whisk the all-purpose flour, whole wheat flour, half a teaspoon of baking soda, one and a quarter teaspoons of baking powder and a teaspoon of kosher salt.
Mixing the dry ingredients
- 2 whole large eggs
Separate the two eggs into a clean metal or glass bowl for the whites.
Separating eggs into a clean bowl
Combine the milk, hydrated cornmeal, egg yolks and melted cooled butter; hold off mixing.
The wet ingredients
- salt
Whisk the whites with a little pinch of salt until opaque, white and foamy; sprinkle in the sugar gradually while whisking to medium-firm peaks.
Pour the wet ingredients and the starter into the middle of the dry and whisk briefly from the centre; better under- than overmixed.
Combining wet, dry and starter
- butter
- oil
Preheat the griddle well; add butter and a little oil and fry the pancakes over medium so the edges crisp; add blueberries, nuts or chocolate chips once bubbles start to burst if wanted.
Griddling with butter and oil
Flip when bubbles pop in the centre and stay open and the top goes from shiny to matte; roughly 80 percent of the time on the first side.
- butter
- maple syrup
Serve with a pat of butter between each and a little maple syrup.
Serving with butter and maple syrup