Easy Sourdough Pikelets
These easy sourdough pikelets are the perfect light and fluffy entree. They are the perfect way to use up sourdough discard. Whip them up with baking soda, salt, and honey and top them with syrup and butter!
Equipment
- 1 Large Bowl
- 1 Spatula
Ingredients
- 2 cups sourdough discard 480 grams
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp honey or sugar
- butter for the pan
Instructions
- Warm up a cast iron pan (or regular pan) over medium low heat for ten minutes. You want the pan to be nice and hot before cooking!
- Mix the sourdough discard, baking soda, salt and honey in a large bowl until it becomes light and fluffy. I use a spatula and mix the battter 30-40 times.
- If using crumpet rings to shape the dough: grease them well with butter to prevent batter from sticking. (I use the rings to mason jars, lip side up).
- Add butter to the pan to prevent batter from sticking.
- Scoop slightly less than 1/4 cup of batter onto the pan. Cook for 4 minutes on the first side. Flip and cook another 2-3 minutes or until golden brown and done in the center. Top with maple syrup and enjoy!
Notes
- If using crumpet rings, butter them well. I use a paper towel to smear butter into the rings.
- Heat the pan very well before your begin cooking.
- Remove clumps from baking soda for a smooth batter.
Nutrition
Calories: 119kcalCarbohydrates: 25gProtein: 3gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 283mgPotassium: 34mgFiber: 1gSugar: 2gVitamin C: 0.01mgCalcium: 5mgIron: 1mg
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