Description
These rustic and fluffy pancakes made from sourdough discard are a perfect breakfast option that combines soft centers with crispy edges.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter or discard
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil (Melt and let cool slightly before adding)
Instructions
Preparation
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the sourdough starter, milk, sugar, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
Cooking
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour about 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface.
- Flip and cook until golden brown on the other side.
- Repeat with remaining batter.
Notes
Let the batter rest a few minutes if you can for better texture. Use about 1/4 cup of batter for each pancake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: American