If you get tired of eating a giant loaf of sourdough each week, then these recipes are for you. You can feed your starter and feed yourself (and others) with a savory and a sweet option from one batch of discard. The cheesy pancakes and the strawberry muffins are low in sugar, high in whole grains, and a good option if you're diabetic or want to "eat healthy." You start by mixing one basic dough and split it into two parts. To one part you add the savory pancake ingredients, and to the other half, you add the ingredients for not-too-sweet strawberry muffins. The pancakes and the muffins are simple to do, and the pancakes you can cook immediately on the stove, if you wish. The strawberry muffins you can let sit for a slightly more pronounced sourdough tang and rise or bake or air fry them immediately. I really like the Parmesan-cheddar flavor of the pancakes with dinner--especially soups and salads--and they also make a nice accompaniment to morning eggs. The strawberry muffins are made with frozen berries (which are less expensive now than fresh) and a little date puree for extra sweetness. Ground almonds provide protein to the whole-grain muffins as well as a boost in flavor. The muffins are great any time of day, but we like them for breakfast or as a simple after-dinner treat with tea or coffee. Enjoy!
Sourdough Discard Two Ways: Parmesan-Cheddar Pancakes and Strawberry Muffins (Diabetic Friendly)
Basic Dough
1 cup of quick oats
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
4 tablespoons of canola oil
1 large egg
1/4 cup of plain Greek yogurt
1 cup of starter/discard
To the bowl of a food processor add the oats, baking powder, baking soda, and salt and pulse them until the oats are mostly ground. Add the oil, egg, yogurt, and starter to the mixture and pulse them into the dry mixture until combined. Take half of the mixture out of the food processor and put it in a large bowl for the pancakes. Leave the remaining half of the mixture in the food processor bowl to make the muffins.
Sourdough Parmesan-Cheddar Pancakes -- Makes 4-6
To the half of the dough you put into the bowl add:
1 tablespoon of grated Parmesan cheese
2 tablespoons of shredded sharp cheddar cheese
1 - 2 tablespoons of chopped chives or green onions
Stir the cheeses and onions into the dough until combined. Heat a non-stick skillet or pan over medium heat and mist/brush the pan with canola oil. Drop mounds of the dough (about 1/4 cup) onto the hot pan and spread out the mounds with a spatula or back of a spoon. Let the pancakes cook for a few minutes or until the tops look mostly set and then flip them to cook the other side for a couple of minutes or until spotty, golden brown. Serve the pancakes immediately or let them cool and reheat them for a couple of minutes in the air fryer.
Sourdough Strawberry Muffins -- Makes 8+10
To the remainder of the dough in the food processor add:
1/2 teaspoon of grated orange zest
1/4 cup of date puree (barely cover 1/4 cup of pitted dates with boiling water, let sit
until warm, and mash the dates and water until blended)
1/2 cup of partially frozen strawberries (just let them thaw enough so they aren't rock
hard and can be processed)
1/2 cup of toasted, ground almonds
1/4 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/4 teaspoon of almond extract
Pulse the ingredients in the food processor together until the additions to the original dough are completely incorporated. The dough doesn't have to be smooth, but you want the ingredients well mixed. Spritz 8-10 muffin cups with non-stick cooking spray and divide the batter among the cups.
Air Fryer: Air fry the muffins at 325 degrees for about 20 minutes or until a pick inserted in a muffin comes out with no wet batter attached.
Oven: Bake the muffins in a preheated 300 degree oven for about 25 minutes or until a pick inserted in a muffin comes out with no wet batter attached.
Let the muffins cool in their cups/pans for 5-10 minutes before removing them to cool completely.
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