Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
Jump to VideoThese jar ring mini pancakes are soft and full of flavor, thanks to the fresh-milled flour and sourdough starter. I love that you can use either active starter or discard, and the optional overnight fermentation gives them even more flavor if you have the time.
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Ingredients
- 180 g fresh-milled soft white wheat flour For hard white wheat, use 165 g (about 1⅓ cups) flour instead. Fresh-Milled Flour Note: Soft white wheat gives these pancakes the lightest, fluffiest texture. If you're milling hard white wheat instead, reduce the flour to 165 g, since it absorbs more liquid.
- 150 g active sourdough starter or sourdough discard
- 10 g baking powder 2 tsp
- 5 g salt 1 tsp
- 250 g milk whole
- 1 egg large
- 30 g melted butter melted, or neutral oil
- 15 g maple syrup or honey
- 150 g blueberries Optional, frozen
- Butter or oil for cooking and greasing the lid rings
- Honey or maple syrup for drizzling
Instructions
- In a medium bowl, whisk together the fresh-milled flour, baking powder, and salt. Then add the milk, sourdough starter, egg, melted butter, and maple syrup.A few small lumps are perfectly fine, they'll cook out. If you're adding blueberries, fold them in at the end and be gentle. Frozen berries work too, but don't overmix or they'll turn the batter purple.
- Grease the inside of wide-mouth mason jar rings (or regular-mouth if you prefer smaller pancakes). Heat a large skillet or griddle over medium heat. Once hot, add a little butter and place the rings onto the pan. Fill each ring about two-thirds full with batter (I like to do this with an ice cream scoop!)
- Cook for 3–4 minutes, or until the edges look set and the bottoms are nicely golden. Flip the pancakes. Cook another 2–3 minutes until cooked through, and remove the lid rings.
- Serve warm with butter, maple syrup, or turn them into breakfast sandwiches with eggs, cheese, and sausage. Long-Fermented Option: Just skip the baking powder when making the batter. Cover and let the batter ferment at room temperature for 6–10 hours (depending on the temperature of your kitchen, I usually do this overnight). When you're ready to cook, stir in the baking powder and fold in the blueberries, if using. If the batter has thickened during fermentation, add a splash of milk until it reaches a thick but pourable consistency, then cook as directed.
Video
Notes
- Soft white wheat produces the fluffiest pancakes and is my first choice for this recipe.
- If using hard white wheat, reduce the flour to 165 g. If the batter still feels thick after sitting for a few minutes, stir in 1–2 tablespoons of buttermilk.
- Fresh-milled flour continues to hydrate as it rests. If the batter thickens while you're cooking, simply stir in a splash of milk.
- Frozen blueberries can bleed into the batter, so fold them in gently right before cooking.
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