Key Lime Pancakes
When baking sourdough bread at home, you have a “starter” that you feed regularly with flour and water, which is what gives sourdough it’s unique “sour” flavor. One of the unfortunate casualties of feeding process is that about 80% of the starter is typically discarded, and then the remainder is fed and kept for the following day —what a waste! I wanted to see if I could do something with it, so I decided to make pancakes one weekend for breakfast. There are a few sourdough pancake recipes on the internet that I used as inspiration, but this is the one that served as the basis for my recipe:
I decided to tweak the recipe to use a little less sugar, add in a splash of vanilla extract, and about 1 tsp of ground cinnamon.
From there, my husband and I made it our own. Being Florida natives, we got to talking and decided that Key Lime pancakes were the perfect tribute to a hot summer Saturday. They turned out great, so we wanted to share the recipe here! Try them soon before the weather turns cool- it will feel like one last vacation before fall starts up full-force.
- Pancake recipe of your choice, or pre-made pancake mix
- 2 Graham crackers, pulsed or crushed into crumbs
- Fresh lime juice and zest from 1 lime
- Handful of chopped fresh mint
- ½ cup confectioners sugar
- Make your pancakes according to the directions of your recipe.
- To make the glaze, mix ½ cup confectioners sugar with the juice of ½-1 lime until it is a semi-thick consistency, able to drizzle over pancakes.
- Meanwhile, pulse the Graham crackers in the food processor until they are fine crumbs, or crush in a zip-top bag until finely crushed.
- Top your pancakes with a drizzle of the glaze, Graham cracker crumbs, and bits of chopped fresh mint.