Sourdough Discard Pancakes
Delicious and fluffy pancakes made using sourdough starter discard, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1 cup Sourdough Starter Discard Adds moisture and tangy flavor
- 1 cup Milk Helps achieve desired batter consistency
- 1 tablespoon Honey Adds sweetness and moisture
- 1 cup All-Purpose Flour Provides structure
- 1 teaspoon Salt Enhances flavor
- 1 teaspoon Baking Powder Gives lift for fluffiness
- 1 teaspoon Baking Soda Works with sourdough for leavening
- 1 large Egg Binds ingredients and adds richness
- as needed Butter for Skillet Creates a non-stick surface and adds flavor
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter discard and milk. Whisk until smooth.
- Add the honey and whisk until fully incorporated.
- Gradually add in the flour, salt, baking powder, and baking soda. Stir until just combined.
- Crack the egg into the bowl and mix until just blended.
Cooking
- Heat a skillet over medium heat and add a pat of butter, coating the skillet.
- Pour about 1/4 cup of batter into the skillet. Cook until bubbles form on the surface and edges look set.
- Flip the pancake and cook until golden brown, about 1-2 minutes.
- Transfer to a plate and keep warm while repeating with the remaining batter.
Notes
Let the batter rest for about 10 minutes before cooking for fluffier pancakes. Serve warm with maple syrup, fresh fruit, or yogurt.