Description
Make light, tangy pancakes using your sourdough starter discard. This recipe works for a quick morning breakfast or can be prepared overnight.
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 large egg
- 1/4 cup milk (any type)
- 1 tablespoon melted butter or oil
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Combine the sourdough discard, egg, milk, and melted butter in a medium bowl. Whisk until just combined.
- In a separate small bowl, mix the sugar, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Stir gently until just mixed. Do not overmix; a few lumps are fine.
- For quick pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- For overnight preparation: Cover the batter and place it in the refrigerator for 8 to 12 hours. The next morning, let the batter sit at room temperature for 15 minutes before cooking as directed above.
- Serve immediately with your preferred toppings.
Notes
- If your batter seems too thick after resting overnight, add 1 to 2 tablespoons of milk to reach your desired pouring consistency.
- For extra fluffy pancakes, let the batter rest for 10 minutes at room temperature before cooking, even if you did not prepare it overnight.
- Use a medium-low heat setting to cook the pancakes slowly, which helps them cook through without burning the outside.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 7
- Cholesterol: 50