Hey everyone! I hope you’ve all had a good summer so far! It’s berry season here and we’ve had quite the haul from our black raspberry bushes. Usually, my 4 year old eats as many as she can right off the bush- but I’ve convinced her to patiently wait for me to make something with them instead. Not an easy task.
During this strange season of pandemics and uncertainty, I have to admit I have become one of the people making their own sourdough starter at home. ( his name is Bob, and he’s beautiful) Yes, I am a pandemic sourdough baker. :\ In my defense, I’m still going strong even after a few months! Haha
All this sourdough making leaves me with quite a bit of the “discard” from my starter (after halving the starter to feed it, it’s the amount you take away) and that means pancakes! It’s my favorite way to use the discard so it doesn’t go to waste.
In our house we LOVE fluffy pancakes. None of that “flat as a pancake” nonsense here. So, if your looking for a crepey style pancake recipe- this is not the one. These pancakes are thick and airy. They’re perfect with a pat of butter and some homemade maple syrup. If you don’t have any, try my super simple raspberry syrup at the end of the recipe. Raspberry on raspberry on raspberry. If that’s not enough sweet decadence to start your day, you can always do what my daughter suggests and put a dollop of whipped cream on top. Starting your day with an extra, unnecessary amount of sugar. 😉
However you make these, I hope you enjoy and get to feel like a little kid on Saturday morning again <3
Fluffy Raspberry Sourdough Pancakes
These pancakes are super fluffy and airy. They make a perfect start to a summer day, using seasonal berries and fresh ingredients.
Ingredients
- 2 cups flour
- 1/4 cup sugar ( or honey or sweetener of your choice)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sourdough discard (if you do not have any, add 1/2 cup milk instead)
- 1 cup warm milk (buttermilk would be delicious!)
- 2 eggs
- 1/2 cup or more raspberries or other fruit
- 1-2 tablespoons butter for the griddle
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons raspberry jam
Instructions
Super Fluffy Raspberry Sourdough Pancakes
Pancake Batter:
(Makes 8-10 4-6” pancakes)
2 cups flour
1/4 cup sugar ( or honey or sweetener of your choice)
1 tsp baking powder
1 tsp baking soda
1/2 cup sourdough discard (if you do not have any, add 1/2 cup milk instead)
1 cup warm milk (buttermilk would be delicious!)
2 eggs
1/2 cup or more raspberries or other fruit
1-2 tablespoons butter for the griddle
Preheat pan or griddle (medium heat for pan, 275° for griddle)
Mix wet and dry ingredients together and fold in berries. I use a 1/3 cup measuring cup to scoop out the batter for even sized pancakes. Let cook for a few minutes on each side. Pancakes are done when golden brown.
For the quick and easy syrup:
1/2 cup sugar
1/2 cup water
2 tablespoons raspberry jam
Heat the water and sugar until sugar dissolves and the liquid is clear. It’s easy to throw in the microwave for 1-2 minutes. Add 2 tablespoons jam and stir until incorporated. That’s it! Not at all healthy, but very delicious.
Simple Sensory Activity