Easy food pancakes with sourdough

The delicious sourdough pancakes are a huge hit. They taste simply wonderful with a slightly sour sourdough flavor. And they can be whipped up in a snap with just 3 ingredients: sourdough, eggs and salt. So there are both extremely easy but also healthy and filling. With protein from the eggs and good lactic acid bacteria from the sourdough. You need 1 tbsp. sourdough for 1 egg, and therefore the recipe is easy to multiply. Adjust the amount according to how much sourdough you have left over and how large a portion you want to make. If you have a larger amount of sourdough that you want to use up, I can recommend making a larger portion of the delicious and easy sourdough pancakes. They also taste great cold and are a hit in the lunchbox! The food pancakes can be eaten warm, but you can also store them in the refrigerator for up to four days or store them in the freezer. 

TIP: Also try buckwheat pancakes or spinach pancakes , for example, to these chicken wraps or filled with ham, cheese and egg.

Filling for food pancakes

To fill your sourdough pancakes, you can first look in your refrigerator. You can fill them with all sorts of vegetables and leftovers, depending on what you have in stock. Feel free to use them with a good and creamy hummus and vegetables. And if you have a bag of green peas you can also make this pea hummus, which is just incredibly delicious. The food pancakes would be fantastic as wraps for crispy falafels together with tahini dressing. But they also taste great filled with everything from an Indian curry to a classic chicken salad. 

TIP: Also try adding sourdough to this recipe for rye waffles or make delicious chocolate rye with dark chocolate.

Recipe with leftover sourdough

Sourdough pancakes are a great recipe for avoiding food waste. At home, we often use them to empty the fridge of leftover vegetables and dinner the day before.

How to use up excess sourdough

Every time you feed a sourdough or baker sourdough bread and sourdough buns, you are left with a small amount of leftovers to take away. In the long run, however, it can become a large amount of good and active sourdough that goes straight into the trash. Instead of throwing away the excess sourdough, you can store your leftovers in a bucket in the refrigerator. Then you can use the leftovers in these delicious sourdough pancakes or crispy crispbread with sourdough. When the sourdough is refrigerated and inactive, you cannot add leavening power. But it gives a wonderful slightly sour taste, juicy consistency and contributes more nutrition from the good lactic acid bacteria.