Sourdough Discard Pancakes
Transform your leftover sourdough starter into delightful pancakes with this easy recipe! Fluffy, tangy, and nutritious, these pancakes are perfect for a family breakfast and a fantastic way to reduce food waste. Enjoy them topped with maple syrup or fresh fruits for a truly delicious meal!
Ingredients
- 1 cup sourdough discard starter
- 1 cup all-purpose flour
- 1 cup milk dairy or non-dairy
- 2 large eggs
- 2 tablespoons sugar optional
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the sourdough starter, milk, eggs, and sugar (if using) until well combined.
- Combine Mixtures: Gradually fold the wet mixture into the dry ingredients. Mix gently until just combined; do not overmix.
- Rest the Batter: Let the batter sit for about 5-10 minutes while you preheat your pan.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Serve and Enjoy: Serve warm with your favorite toppings!
Notes
"The secret to the best sourdough pancakes lies in the preparation of the batter. Take your time and embrace the process for truly exceptional results."