The natural fermentation of sourdough discard can help improve the texture of pancakes. It often results in a fluffier, lighter texture compared to standard pancake batter. The slight acidity in the discard can react with baking soda or baking powder to create a better rise.
Ingredients:
- 1 cup sourdough starter discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk (to adjust, if required)
- 2 tablespoons melted butter or vegetable oil
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Instructions:
1. Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients
- In another bowl, mix the sourdough discard, egg, milk, melted butter (or oil), and vanilla extract (if using).
3. Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter may be a bit lumpy, and that's okay. If the batter is too thick, add a little more milk until you reach your desired consistency.
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4. Preheat the Pan
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
6. Serve
- Serve warm with your favorite toppings such as maple syrup, chocolate bits, fresh fruit or a dollop of yogurt.
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