About This Recipe
This is the kind of loaf that turns your sourdough discard from something you're tempted to toss into something you'll actively seek out. By folding active starter and salt into a simple flour-and-water base, then letting it develop through a long cold proof, you get a loaf with a deeply tangy crumb and a crackling, blistered crust that sounds like you paid $12 at a specialty bakery.
Canadian home cooks love this recipe because it takes whatever's sitting in your fridge — the discard you've been accumulating since your last bake — and transforms it into something genuinely impressive. No fancy flours, no complicated techniques, just patience and a Dutch oven.
Tips for the Best Sourdough Discard Pancakes
Make sure your starter passes the float test before mixing — if it sinks, it isn't ready. The cold proof is non-negotiable for that signature tangy flavour, and the Dutch oven steam is what gives you that professional-looking crust.
What to Serve With It
Slice thick and serve warm with good butter and local maple syrup — nothing beats this with a runny fried egg or smoked salmon on a weekend brunch. Pair with a cup of Tim Hortons coffee or a bold single-origin roast.
Storage & Reheating
Keep wrapped in a linen cloth at room temperature for up to two days, or slice and freeze for up to three months. Reheat slices directly in a toaster or warm them in a 350°F oven for five minutes to restore that crust.
