These pancakes are perfectly delicious and perfectly convenient. You make the dough in the evening and let it rise overnight. The next morning, you add in a couple ingredients, fry them off and voila! a scrumptious vegan pancake feast. The sourdough element adds to the tang of the lemon but also helps the pancakes become light and fluffy while cooking. The surfaces of the pancake get all golden and crispy while the center stays soft, and full of juicy blueberries. If you'd rather have plain blueberry pancakes with no lemon that totally works too, you can even replace the blueberries with strawberries, bananas, or maybe, chocolate chips 😉 Enjoy!
Ingredients (makes about 24 pancakes)
evening
1 cup sourdough starter or discard (240g)
2 cups flour (272g)
2 cups buttermilk (500ml)
zest of a lemon
juice of half a lemon (about 2 Tbs)
2 Tbs sugar
next morning
3/4 tsp baking soda
1/2 tsp kosher salt
2 Tbs vegan butter, melted (you can also use oil)
about 2 cups of blueberries, fresh or frozen
oil or butter for cooking
Instructions
1. Whisk all the 'evening' ingredients together in a large bowl. Cover and let it rise overnight.
2. The next morning the dough should be all foamy/bubbly.
Add in the remaining ingredients, (if you are using frozen blueberries it is best to put the blueberries in after you pour the batter onto the pan, (you just sprinkle them on top) Its fine to put fresh blueberries directly into the batter though) cook on medium heat. Once bubbles begin to appear and have popped, flip them over, cook until golden and serve hot from the griddle with some maple syrup.
recipe inspired by King Author's Sourdough Waffles
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