Description
Turning sourdough discard into fluffy pancakes creates a delightful morning treat that minimizes waste and adds unique flavor.
Ingredients
- 1 cup all-purpose flour
- 1 cup sourdough discard
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the sourdough discard, milk, egg, melted butter, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it.
- Pour 1/4 cup of the batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook until golden brown on the other side, about 1-2 minutes more.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with your favorite toppings.
Notes
Rest the batter for a few minutes before cooking for more tender pancakes. Experiment with different toppings and mix-ins like chocolate chips or fruit.
