Name: Sourdough pancakes with fried eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 60 g sourdough discard; 3 large eggs; 1/3 cup plain nonfat Greek yogurt; 1/4 tsp baking soda; 1/4 tsp salt; 1 oz bacon; 2 tsp water; 4 olive oil cooking sprays

Ingredients

8 items

60 g sourdough discard
3 large eggs
1/3 cup plain nonfat Greek yogurt
1/4 tsp baking soda
1/4 tsp salt
1 oz bacon
2 tsp water
4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 0 min

Place the bacon in a cold nonstick skillet over medium heat. Fry until the fat renders and the strips are crispy, about 5 to 6 minutes. Remove the bacon to a plate and wipe the skillet clean of excess fat.
In a mixing bowl, whisk the sourdough discard, Greek yogurt, the whole egg, baking soda, and a pinch of the salt. Whisk in the water to reach a thick but pourable consistency.
Coat the skillet with cooking spray over medium-low heat. Pour two pancakes using about one quarter cup of batter for each. Cook until bubbles pop on the surface and the edges look dry, about 3 minutes. Flip and cook until the other side is set, about 1 minute. Move to the plate.
Spray the skillet again. Crack the remaining the whole eggs into the pan and season with the remaining salt. Cook until the whites are fully opaque but the yolks remain runny, about 3 minutes. Done when whites are set, 145°F in the thickest part.
Stack the sourdough pancakes on the plate next to the crispy bacon and the fried eggs.

Nutrition

Ingredients

Instructions

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