Sourdough Discard Pancakes
Delicious and fluffy pancakes made using leftover sourdough starter, perfect for breakfast or a delightful treat.
Ingredients
Pancake Batter
- 1 cup sourdough discard Use leftover sourdough starter
- 1 cup all-purpose flour Can substitute with whole wheat flour for healthier option
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk Can substitute with non-dairy alternatives like almond milk
- 1 large egg
- 2 tablespoons melted butter or oil For greasing and added flavor
Toppings (optional)
- syrup Maple syrup recommended
- fruit Fresh fruits like berries or bananas
- whipped cream For a special touch
Instructions
Preparation
- In a large bowl, mix together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Cooking
- Heat a non-stick skillet or griddle over medium heat and grease lightly.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve warm with your choice of toppings.
Notes
Make sure not to overmix the batter; it's okay if there are a few lumps. Adjust thickness of the batter by adding more milk if necessary. Try adding chocolate chips or nuts for more flavor.