Sourdough Discard Pancakes by

  • 10 ounces all-purpose flour about 2 cups spooned and leveled
  • 1 cup sourdough discard more or less is ok
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 Tablespoons Sugar
  • 14 ounces milk about 1 3/4 cups
  • 2 large eggs
  • 2 Tablespoons canola oil
  • 1 teaspoon salt

1. Preheat your skillet over medium-low heat for 15 minutes 1. Combine all your ingredients together in a bowl and mix until it's combined. It will be lumpy and thats ok. 1. Melt 1 tsp of butter in your hot skillet 1. Add about 1/2 cup of your batter into the pan and cook for 5 minutes or until the edges of your pancakes start to look dry and you start seeing holes on top of the pancake 1. Flip your pancake and cook for another 3 minutes 1. Serve immediately with more melted butter and syrup!

Other Info (pictures, nutrition, etc)
  • Low and slow is perfect for pancakes. I use a thermometer to check the temp of my skillet. You're shooting for 300ºF or just set your temp to medium-low
  • Do not over-mix your batter or it will become tough. Just mix it until it's cohesive
  • Use your batter right away for the best results
  • You can save sourdough discard and use it later! Just wrap it up and put it in the fridge for up to two days. Any l longer and it starts to develop too much flavor and can taste bitter.

Serving: 1 pancake | Calories: 226kcal (11%) | Carbohydrates: 34g (11%) | Protein: 7g (14%) | Fat: 7g (11%) | Saturated Fat: 2g (10%) | Cholesterol: 51mg (17%) | Sodium: 468mg (20%) | Potassium: 222mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 148IU (3%) | Calcium: 112mg (11%) | Iron: 2mg (11%) |
Topic revision: r1 - 2022/12/23, RickMach
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