Wholemeal Zucchini and Corn Pikelets with Sourdough Starter

A healthy and cafe-like breakfast idea using up your sourdough starter discard. Don’t worry if you don’t have sourdough starter, you can still easily make these like a regular pancake mix.

Serves 2-3
Prep time: 15 mins
Cooking time: 10 min

INGREDIENTS & METHOD

PART 1 – whisk ingredients below into a smooth medium-thick consistency pancake batter

  • 1/2 to 3/4 cup of active sourdough starter – mine is wholemeal. If you don’t have starter use 1/4 cup more flour and a dash more liquid
  • 3/4 cup wholemeal flour sifted (you can also use 50% almond meal if you’d like to lower the carb content) – plain flour is also fine
  • 1/2 cup water or milk
  • 1 heaped tablespoon plain yoghurt
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt & ground pepper

PART 2 – fold in the following ingredients

  • 1 small or 1/2 a large grated zucchini
  • 1/2 cup corn kernels – frozen works well
  • 1 clove garlic minced
  • herbs of your choice: dill, parsley, spring onion, thyme
  • chilli flakes (optional)
  • 1-2 tbsp grated hard cheese (parmesan or pecorino)

Cook pikelet batter in a lightly oiled pan on medium heat – 1 heaped tbsp rounds. Put a lid on the pan for 2 mins to help the cooking process. Flip when underside is golden brown and cook for another 2 mins.

Serve pikelets with smashed avo and smoked salmon or bacon with a squeeze of lemon.

The avo smash is just 1 mashed avo, lemon juice, a heaped tsp plain yoghurt, salt and pepper to taste, and some parsley.

Published by nonnachong

A lover of food and how it unites us!

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