Sourdough Discard Pancakes
Ingredients
- 100 g Sourdough discard
- 200 g All Purpose Flour
- 200 g Milk
- 50 g Butter Melted
- 80 g Sugar
- 1 Egg
- 8 g Baking Powder
- 3 g Salt a pinch of salt
- 5 g Vanilla Extract
Instructions
Prepare the Batter:
- In a large mixing bowl, combine the sourdough discard and milk. Whisk until well blended.
- Add the egg, melted butter (or oil), and vanilla extract (if using). Whisk until the mixture is smooth.
Mix Dry Ingredients:
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Notes
Tips:
- Consistency: If the batter is too thick, add a little more milk to reach your desired consistency.
- Resting Time: Letting the batter rest for 5-10 minutes before cooking can result in fluffier pancakes.
- Flavor Variations: Add chocolate chips, blueberries, or nuts to the batter for extra flavor and texture.