sourdough discard
These fluffy pancakes are a perfect way to utilize your sourdough discard, turning it into a delicious breakfast option. They are light, airy, and carry a subtle tanginess that will delight your taste buds.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 frying pan or griddle
- 1 spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
- as needed cooking oil or butter for greasing the frying pan
Instructions
- In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the egg, then add in the milk and melted butter. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a frying pan or griddle over medium heat and add a small amount of cooking oil or butter to coat the surface.
- Pour about ¼ cup of the batter onto the heated surface for each pancake. Cook until bubbles form on the top and the edges start to look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adding additional oil or butter as needed.
Notes
These pancakes can be served with syrup, fresh fruit, or whipped cream for a delicious breakfast or brunch.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
You can freeze pancakes for longer storage; just reheat in the toaster or microwave when ready to eat.