Eightyrecipes
Sourdough Discard Pancakes
Light, tangy pancakes that turn a cup of unfed sourdough discard into breakfast in about 25 minutes.
Ingredients
- 1 cup sourdough discard unfed, straight from the fridge
- 1 cup all-purpose flour 125 g
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk 180 ml
- 2 tablespoons butter melted and slightly cooled
- butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sourdough discard, egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix, as the batter should stay slightly lumpy.
- Heat a non-stick pan or skillet over medium heat and grease it lightly with butter or oil.
- Pour about 1/4 cup of batter onto the pan for each pancake.
- Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
- Flip once and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, wiping the pan between batches.
Notes
Nutrition values are an estimate. Cook the batter within about 30 minutes of mixing, since the reaction between the discard and the baking soda begins as soon as they meet. Keep the pan at a steady medium heat, as too high a heat gives a gummy centre under a dark crust.
Nutrition
Nutrition is an estimate, calculated automatically.
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