Sourdough Discard Pancakes
Delicious and fluffy pancakes made using sourdough discard for a comforting breakfast treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour provides structure
- 2 tablespoons granulated sugar adds sweetness
- 2 teaspoons baking powder helps with rising
- 1/2 teaspoon baking soda enhances browning
- 1/2 teaspoon salt balances flavors
Wet Ingredients
- 1 cup sourdough discard, unfed adds tanginess
- 1 cup buttermilk creates moisture
- 1 large egg binds ingredients
- 2 tablespoons unsalted butter, melted adds richness
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk or fork to blend these dry ingredients evenly.
- In a separate bowl, mix together the sourdough discard, buttermilk, and egg until well combined.
- Gradually pour the wet mixture into the bowl with the dry ingredients and gently fold the two mixtures together until just combined.
- Heat a griddle or frying pan over medium heat until warmed and lightly grease with butter.
Cooking
- Pour about ΒΌ cup of batter onto the hot surface for each pancake, and watch for bubbles forming on the surface.
- Carefully flip the pancakes when the edges appear set and bubbles have burst. Cook until golden-brown.
Notes
Ensure baking powder and baking soda are fresh for optimal fluffiness. Let the batter sit for a few minutes before cooking.