Sourdough Pancakes

Name: Sourdough Pancakes
Yield: 10-12 pancakes
Ingredients: 200 g (about 1 cup) sourdough discard (straight from the fridge is fine); 1 large egg; 2 Tbsp melted butter or oil; 120 ml (½ cup) milk; 1 Tbsp sugar or maple syrup; 120 g (1 cup) all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ¼ tsp fine sea salt

Use your sourdough discard (the portion you remove before feeding your starter) for the tangiest, fluffiest pancakes you've ever had.

10-12 pancakes

Yield

15 minutes

Time

Cool completely, stack between parchment paper, and freeze in a zip-top bag for up to 2 months. Reheat in a toaster.

Keeps

Use your sourdough discard (the portion you remove before feeding your starter) for the tangiest, fluffiest pancakes you've ever had.

Ingredients

200 g (about 1 cup) sourdough discard (straight from the fridge is fine)
1 large egg
2 Tbsp melted butter or oil
120 ml (½ cup) milk
1 Tbsp sugar or maple syrup
120 g (1 cup) all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp fine sea salt

Method

In a large bowl, whisk together the sourdough discard, egg, melted butter, milk, and sugar until smooth.
In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add to the wet ingredients and stir gently until just combined — a few lumps are fine. Don't overmix.
Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil. Pour about ¼ cup batter per pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden.
Serve immediately with butter and maple syrup.
*Storage:** Cool completely, stack between parchment paper, and freeze in a zip-top bag for up to 2 months. Reheat in a toaster.

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