Description
These Sourdough Discard Pancakes are fluffy, golden delights made by utilizing leftover sourdough starter discard. They combine a perfect blend of tangy flavor and light texture, ideal for a delicious breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup sourdough discard
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup milk (or non-dairy alternative)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, egg, melted butter, and milk until smooth and fully incorporated.
- Blend Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep pancakes tender.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat, approximately 350°F (175°C), to ensure even cooking.
- Prepare Cooking Surface: Lightly grease the skillet with butter or oil to prevent sticking and achieve a golden crust.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake, spacing them evenly.
- First Side Cooking: Cook until bubbles appear on the surface and the edges start to set, about 2-3 minutes.
- Flip and Finish: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
Notes
- Do not overmix the batter to avoid tough pancakes.
- Use non-dairy milk alternatives like almond or oat milk if preferred.
- Adjust heat as needed to prevent burning.
- Serve with maple syrup, fresh fruit, or your favorite toppings.
- Ensure the sourdough discard is unfed/starter discard and not active starter to get the best texture.
