sourdough discard recipes
These fluffy pancakes make an excellent use of your sourdough discard. With a slightly tangy flavor and a perfect texture, they are great for breakfast or brunch.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups
- 1 measuring spoons
- 1 non-stick skillet or griddle
- 1 spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon melted butter or vegetable oil 15 g
- ½ cup milk Adjust for consistency (120 ml)
Instructions
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the egg, melted butter (or oil), and milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a bit more milk until you reach your desired consistency.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Remove from skillet and keep warm. Repeat with the remaining batter.
- Serve pancakes warm with your choice of syrup, fruit, or whipped cream.
- These pancakes can also be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave.
Notes
Serve pancakes warm with your choice of syrup, fruit, or whipped cream.
These pancakes can also be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave.