Apple Pie Sourdough Discard Pancakes

Description

Warm cinnamon apple pancakes bring the cozy flavor of homemade apple pie into a tender sourdough buttermilk breakfast. Buttery brown sugar apples create a rich cinnamon vanilla topping with caramelized flavor in every bite. Sourdough discard and cultured buttermilk provide fermented ingredients while fresh apples add fiber and naturally occurring plant nutrients. Eggs and buttermilk add protein while the carbohydrates provide satisfying energy for the follicular phase.

Ingredients

Apple Pie Topping

• 2 Medium of Organic Apple(s)
• 2 Tablespoons of Butter
• 2 Tablespoons of Brown Sugar
• 1/2 Teaspoon of Apple Pie Spice
• 1/8 Teaspoon of Salt
• 1 Teaspoon of Vanilla Extract

Pancakes

• 3/4 Cup of Sourdough Discard
• 1 Cup of Buttermilk
• 1 Room Temperature of Large Egg
• 2 Tablespoons of Butter
• 1 Teaspoon of Vanilla Extract
• 1 1/4 Cup of All-Purpose Flour
• 2 Tablespoons of Brown Sugar
• 1 Teaspoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1/2 Teaspoon of Apple Pie Spice
• 1/4 Teaspoon of Salt

For Cooking

• 2 Tablespoons of Butter

Equipment

• Non Toxic Cutting Board
• Non Toxic Knife
• Skillet
• Saucepan
• Large Mixing Bowl
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Spatula/Turner
• Spoon

Instructions

• Measure out the sourdough discard and buttermilk, then bring both to room temperature along with the egg and butter.
• Melt 2 tablespoons butter in a medium skillet over medium heat for the pancake batter, then allow to cool slightly.
• Peel, core and dice the apples into small evenly sized pieces.
• Add the sourdough discard, buttermilk, egg, melted butter, and vanilla extract to a large mixing bowl. Whisk until evenly combined.
• Add the flour, brown sugar, baking powder, baking soda, apple pie spice, and salt and mix until just incorporated.
• Allow the batter to rest for 5 minutes while heating a griddle or large skillet over medium heat.
• Melt the butter for the apple pie topping in a saucepan or smaller skillet.
• Add the diced apples, brown sugar, apple pie spice and salt. Cook for 5 to 7 minutes, stirring occasionally, until the apples begin to soften.
• Once softened, turn off the heat and add the vanilla.
• Melt a portion of the divided 1 tablespoon butter on the griddle or skillet.
• Pour ¼ cup batter onto the hot surface for each pancake.
• Cook for 2 to 3 minutes until bubbles form across the surface and the edges begin to set.
• Flip each pancake and cook for 1 to 2 minutes until golden and cooked through.
• Repeat with the remaining batter, adding more of the divided butter to the cooking surface as needed.
• Serve the pancakes warm with the apple pie topping spooned over the top.

Notes