Easy Overnight English Muffins With Sourdough Discard
Make easy overnight English muffins with your sourdough discard that your family will love. Just scoop the dough onto a low griddle and cook these to perfection just in time to serve fresh for breakfast.
Equipment
- 1 large mixing bowl
- 1 large spoon
- 1 griddle or large frying pan
Ingredients
- 1/2 cup sourdough starter discard
- 1 1/2 cups milk or water or a combination of both
- 2 cups flour may been more or less depending on humidity
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Combine starter, milk/water and flour in a large bowl. It will be a pretty wet, sloppy dough.
- Let sit for 7+ hours or overnight.
- After soaking, it might have doubled in size and look very bubbly depending on how active your discard starter was!
- Add honey, salt and soda and distribute evenly throughout, mixing with a large serving spoon.
- Preheat your skillet or large pan to low heat and spray with a little avocado oil or run with butter to prevent sticking.
- Use a large serving spoon to scoop the batter onto the griddle and cook on each side for 5-10 minutes until perfectly brown. Cover to cook faster.
Nutrition
Calories: 163kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 5mgSodium: 446mgPotassium: 103mgFiber: 1gSugar: 4gVitamin A: 74IUVitamin C: 0.01mgCalcium: 61mgIron: 1mg
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