Sourdough Discard & Egg Pancake
A super easy and customizable recipe for a delicious savoury breakfast. Try adding different sauces and seeds for a unique flavour combination! <br><br><em>Did you make this recipe?</em> <em>Tag me on social media <strong>@houbakes</strong>! </em>
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup sourdough starter
- 2 tbsp water
- 1 tbsp flax seeds (optional)
- 2 eggs
- 1-2 tsp hoisin sauce
- pinch toasted sesame seeds
- oil for the pan
Instructions
- 1
In a small bowl, stir water into starter until there are no more lumps — should have a pancake batter consistency. Add more starter for a thicker pancake, and more water for a thinner crêpe-like product. Add flax seeds here if using.
- 2
Heat a non-stick frying pan over medium heat. Spray with an oil spray, or add oil and use paper towel to remove any excess. Pour batter into the pan, and tilt it around so that it covers the whole base of the pan.
- 3
While the pancake cooks, beat eggs. (I just use the same bowl I used for the batter.) Prepare a plate about the size of your pan.
- 4
When the edges of the pancake start to come away from the sides of the pan, use a spatula to gently lift it and check for browning. If you're satisfied with the browning/level of crispiness, flip it to cook the other side. Press down a little with the spatula to maximize surface contact with the pan.
- 5
When the second side is browned to your liking, transfer it onto your prepared plate. Add some more oil into the pan, then pour your eggs. Tilt your pan so the eggs cover the base, then immediately place the wheat pancake on top. Once the eggs have set, place the plate upside-down on the pancake, and flip the pan so the pancake is now on your plate, egg-side up.
- 6
Drizzle on hoisin sauce and sprinkle some sesame seeds. Enjoy your breakfast! (Make sure to add a fruit/vegetable to make it a complete and balanced meal.)