The fluffiest pancakes you'll ever eat, made with your sourdough discard. Create a waste free sourdough routine by making these pancakes with your discard.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Add the sourdough starter, milk and egg. Whisk well until just combined.
You can use the batter straight away, but you will definitely get a better result if you put it in the fridge overnight. Just take it out of the fridge about 30 minutes before you want to cook with it. If the batter is too thick to scoop out, just add about 20g of milk and give it a whisk.
Heat a large frying pan and add a little oil and butter to grease it. Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture). Let all the bubbles fully form on the surface before you flip them over. A lower heat is better as it lets the bubbles develop without burning the outside.
Ingredients
Directions
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Add the sourdough starter, milk and egg. Whisk well until just combined.
You can use the batter straight away, but you will definitely get a better result if you put it in the fridge overnight. Just take it out of the fridge about 30 minutes before you want to cook with it. If the batter is too thick to scoop out, just add about 20g of milk and give it a whisk.
Heat a large frying pan and add a little oil and butter to grease it. Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture). Let all the bubbles fully form on the surface before you flip them over. A lower heat is better as it lets the bubbles develop without burning the outside.