Sauerkraut sourdough discard pancake with young garlic

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Along with their cracker cousins, savory sourdough discard pancakes are my go-to when I need a simple and satisfying snack. They help keep my starter going strong, host endless topping combinations, and fry up in a snap! These sauerkraut sourdough discard pancakes with young garlic have a crispy, airy texture and are packed with all the fermented flavor your heart could desire. Topped with a dollop or two of whipped roasted garlic lemon sauce, these are a garlic lover’s dream come true.

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sauerkraut and young garlic
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I keep my starter at 100% hydration, so the amount of liquid in the batter will vary depending on your own situation. Aquafaba is used in both the batter and sauce because of the lighter texture it lends to both, but you can also just use water. The thickness of the batter is also a matter of personal preference, so you can add more or less starter/liquid as desired and adjust cooking time as needed. Store-bought is fine, but I prefer making my own sauerkraut to have more control over the final flavor. This batch was a mix of purple cabbage, red onion, carrots, garlic, and yellow mustard seeds that was fermented for about 2 weeks.

It’s hard to go wrong with these, so get wild with ingredients and feel free to swap out items for whatever you have on hand. As always, we’d love to see your creations! #closedloopcooking

Mickey

Sauerkraut sourdough discard pancake with young garlic   by

These sauerkraut sourdough discard pancakes with young garlic have a crispy, airy texture and are packed with all the fermented flavor your heart could desire. Topped with a dollop or two of whipped roasted garlic lemon sauce, these are truly a garlic lover's dream come true.

makes: (1) 8" pancake | prep time: 5 min | cook time: 15 min | total time: 20 min

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sauerkraut sourdough discard pancake

Ingredients

  • 1/2 cup (140g) sourdough starter discard
  • 3 tbsp (45g) aquafaba or water
  • 1 tsp tamari
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1/2 tsp ground flax
  • 1-2 tsp neutral, high smoke point oil (I use sesame)
  • 1 bunch young (aka green) garlic, sliced
  • 1 tbsp sauerkraut
  • add-ons of your choice (pepitas, sliced pepper, etc.)

Whipped roasted garlic lemon sauce

  • 1/2-1 head roasted garlic
  • juice of 1 lemon or ~2 tbsp
  • 1 tbsp lemon zest (optional)
  • 1/2 tsp mustard powder
  • 1/2 tsp kosher salt
  • 2/3 cup raw cashews
  • 1/4-1/3 cup aquafaba
  • 1 tsp olive oil (optional)

For serving (optional)

  • Pea shoots
  • Chili oil
  • Hot sauce
  • Whipped roasted garlic lemon sauce

To-Do's

Pancake

  1. Measure out sourdough discard into a medium bowl or liquid measuring cup. Add aquafaba, tamari, onion powder, garlic powder, baking powder, ground flax and whisk to combine.
  2. Heat a nonstick pan over medium-low heat with oil. Pour discard batter into the center of the pan–it should spread out and form a nice circle.
  3. Top wet batter with young garlic slices, sauerkraut, jalapeños, pepitas, etc.
  4. Raise heat to medium and let pancake cook for 8-10 minutes until bottom is golden brown and crispy. The edges of the pancake should lift easily when it’s ready to be flipped.
  5. Flip over and cook for 3-5 more minutes on the second side.*
  6. Remove from heat, let cool slightly and serve with your favorite toppings, like microgreens, chili oil, hot sauce or whipped garlic sauce.

Whipped roasted garlic lemon sauce

  1. Combine all ingredients in a high speed blender and blend until smooth. 
  2. If needed, add more aquafaba 1 tablespoon at a time until desired consistency is reached. 
  3. Keep refrigerated in a sealed container for up to 3 days.

Notes

*If the pancake needs to cook further at this point, I usually lower heat slightly and flip back and forth between sides to ensure that neither burns.

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