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Fluffy Gluten Free Sourdough Discard Pancakes

These are so fluffy and delicious and take no time at all to prepare. Super easy for breakfast, brunch or whatever.

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Dry Ingredients

190g GF flour (I used Shipton Mill GF Mixed Bread Flour) - you may need slightly more if the batter is a little thin

24g sugar

12 tsp sea salt

2 tsp Baking Powder

1tsp Baking Soda

Wet Ingredients:

200g GF Sourdough discard (I used 100% sorghum but any would do)

240ml Milk plus more as needed

2 large eggs

3 tbsp butter melted

Mix all the dry ingredients together.

Add all the remaining ingredients and mix to a thick, smooth batter.  Let it stand, covered, for 30 minutes.  If you would prefer to leave it overnight do not add the Baking Soda until ready to cook.  Sieve in the baking soda and mix well if you choose the overnight option.

Heat a skillet/frying pan with a little oil (you can use butter if preferred).  Once hot, spoon around a ladle full of batter mix into the frying pan.  The batter will bubble and pop resembling crumpets/piklets.  Once the top is set, flip the pancake and cook further a further minute or two until nicely browned.

Serve with toppings of your choice.  Yoghurt and fruit is particularly good, but you could top with jam, scrambled eggs/bacon/maple syrup Etc.  




Tags: Sourdough Pancakes Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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