Vegan Sourdough Pancakes with Roasted Peaches
35 min
Tangy sourdough pancakes topped with caramelized roasted peaches and a drizzled sugar sauce.
| prepPreheat oven to 400°F / 200°C | |||||
| prepCoat a small baking sheet with cooking oil | |||||
| 2 large peaches, pitted and sliced 1/2-inch thick | Toss peaches with brown sugar, spread on sheet | Roast peaches 400°F / 200°C, 13–15 min | Add water to peach pan, hydrate caramel sauce | Serve pancakes topped with peaches & sauce | |
| 40 g brown sugar | |||||
| 30 ml water | |||||
| 235 ml plain non-dairy milk | Stir milk & vinegar, let curdle 5 min | Stir sourdough, sugar, oil & vanilla into buttermilk | Pour wet into dry, whisk until just combined | ||
| 2 teaspoons apple cider vinegar | |||||
| 135 g sourdough discard | |||||
| 30 g cane sugar | |||||
| 15 ml olive oil | |||||
| 2 teaspoons vanilla extract | |||||
| 175 g unbleached all-purpose flour | Sift flour, baking powder, soda, cardamom, salt | ||||
| 1 teaspoon baking powder | |||||
| 1/2 teaspoon baking soda | |||||
| 1/2 teaspoon ground cardamom (optional) | |||||
| 1/4 teaspoon sea salt | |||||
| high-heat cooking oil (for griddle) | Heat griddle, coat with oil, medium heat | Scoop 1/4-cup batter, cook 2–3 min until edges brown | Flip pancakes, cook 2 min more | Repeat until batter is used | |
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