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How to Make a Small Batch of Sourdough Cheese Pancakes With Your Discard (Diabetic Friendly)

These savory cheese pancakes are fluffy, puffy, and different from your usual breakfast bites. The cheese pancakes have the typical sourdough tang and are at home alongside main dishes for dinner. The pancakes also make great appetizers, if you make them small, and they are especially good topped with mozzarella, tomatoes, and basil for a pizza/caprese-type nosh. Of course you can serve the pancakes for breakfast, if you'd like something savory rather than sweet in the morning. Try the pancakes alongside or topped with eggs. The pancakes include plenty of fiber as well as protein, making them acceptable, in moderation, of course, on diabetic diets. I don't use baking soda or baking powder in the pancakes, as my starter is quite active. If you have a weak starter, you might want to add a teaspoon of baking powder to the batter. If you have any leftover pancakes, they are great reheated in the toaster or air fryer later in the week for a quick breakfast. I especially like the leftover pancakes topped with a slice of cheddar cheese (and sometimes a thin slice of ham) and air fried for a couple of minutes to melt the cheese. Enjoy!

How to Make a Small Batch of Sourdough Cheese Pancakes With Your Discard (Diabetic Friendly)
How to Make a Small Batch of Sourdough Cheese Pancakes With Your Discard (Diabetic Friendly)

Sourdough Cheese Pancakes -- Serves 4


1 cup of sourdough starter/discard

1 tablespoon of canola oil

1/2 cup of milk

2 large eggs

1 - 2 tablespoons of grated Parmesan cheese

3/4 cup of white whole-wheat flour

1 cup of shredded sharp cheddar cheese

1/4 -1/2 teaspoon of salt

2 - 3 tablespoons of chopped green onions or chives


Heat a large, non-stick skillet over medium heat and spritz or brush it with canola oil. In a large bowl mix together well the sourdough starter/discard, oil, milk, and eggs. Add the Parmesan cheese, white whole-wheat flour, shredded cheddar, and salt, and stir them in. Fold in the green onions or chives. Drop small mounds of batter onto the hot skillet (about 1/4 cup, depending on how large you want the pancakes). Spread out the batter a little with the back of a spoon or spatula. Let the pancakes cook until the edges are set and the middle parts of the pancakes begin to have a slightly matte appearance. Flip the pancakes and let them cook a minute or two on their second side until done. Remove the pancakes and finish cooking the rest of the batter.

How to Make a Small Batch of Sourdough Cheese Pancakes With Your Discard (Diabetic Friendly)
How to Make a Small Batch of Sourdough Cheese Pancakes With Your Discard (Diabetic Friendly)

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