Sourdough Pikelets
How to make light and fluffy sourdough pikelets from your sourdough discard in less than 5 minutes. Super easy and so delicious!
Servings: 3 pikelets
Calories: 39kcal
Ingredients
- 1 cup sourdough discard unfed
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 Tablespoon butter
Instructions
- Before you begin: Pull your sourdough discard out of the fridge so it's not ice-cold when you add the baking soda. The reaction works at any temperature but room-temp discard puffs faster.
- Preheat your pan on medium-low for 15 minutes (surface temp should be around 300º F).
- Combine all your ingredients together (except the butter) in a bowl. You'll notice the mixture gets puffy and bubbly.
- Melt the butter in the hot pan.
- Use your hands to divide the batter into three pikelets by pouring the batter into the pan from the bowl and then pinching the dough with your fingers to separate it.
- Cook your pikelets for 5 minutes or until the edges start to look dry and you can see some holes forming on top.
- Flip your pikelet over and cook for another 3 minutes.
- Serve warm and enjoy!
Video
Notes
-
Ingredient notes:
- Use sourdough discard that's no more than a week old in the fridge. Older discard loses acidity and the baking soda reaction doesn't puff as well.
- Skip the sugar if you're going fully savory. A reader confirmed this works fine.
- Butter (not oil) is what gives the pikelets their crispy edges. Worth the upgrade.
- Cast iron is ideal for even, low-and-slow heat.
- Non-stick works if you don't have cast iron, but cook a touch slower since non-stick holds heat differently.
- A griddle works for batch cooking 6 or more pikelets at once.
- Cooked pikelets at room temperature, 1 day in an airtight container.
- Cooked pikelets in the freezer, up to 2 months. Flash freeze single-layer for 30 minutes, then bag. Reheat in a hot pan or toaster.
- Sourdough discard in the fridge, up to 1 week in a covered jar.
- Already-mixed batter loses lift after 30 minutes, so mix right before cooking.
- Chopped chives, shredded cheese, crumbled bacon, roasted corn
- Blueberries, chocolate chips, lemon zest, banana
- Stir in after the baking soda puffs the batter
- Don't cook the pikelets on high heat. Low and slow only. High heat burns the outside and leaves the inside raw.
- Don't skip the baking soda. It's the only leavener.
- Don't use discard that smells like nail polish remover. That's alcohol from the yeast eating itself. Start with fresher discard.
Nutrition
Serving: 1serving | Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 410mg | Sugar: 1g | Vitamin A: 117IU
