Sourdough overnight pancake = my new favorite way to use sourdough discard. If you’ve been lovingly feeding your starter since the start of the pandemic, bookmark this, your future self will thank you. Recipe inspired by @theemptyplate.blog
½ cups sourdough starter (or sub with 1/4 cup flour and 1/4 cup water and add 1 teaspoon baking powder)
1 cup all-purpose flour
1 cup whole milk
1 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon garam Marsala (optional but has great warming spices that go well with pear)
1 teaspoon salt
1 tablespoon butter
4 tablespoons white or brown sugar
3-4 pears peeled and cored (you can sub in any fruit)
3 tbs of Powdered sugar combined with 1/2 teaspoon of cinnamon
1 tbs butter
If using sourdough starter, the night before combine it with milk and flour, and leave at room temperature overnight. If not using a starter sub in the extra flour water and baking powder and combine with ingredients 2-9.
Heat a cast-iron skillet inside the oven on 450°F. Once it’s ready add the butter and melt, then sprinkle remaining sugar in the pan until it caramelizes a bit, about 3 mins. Place your cut fruit in the pan cut side down. (If using firmer fruits like apple, then cook the fruit for about 2-3 minutes to help them soften a bit before adding the batter). Pour on the pancake mixture and bake for 25 - 30 minutes.
Check the center of the pancake with a toothpick, it should come out clean and the top of the pancake will be browned.
Remove, place a plate or cutting board larger than your skillet over the pancake and invert. Do this right away so your fruit and pancake don’t stick.
While hot, brush on some butter, pour on maple syrup, powdered sugar mixture and whatever additional soft fruits you like.