Description
Delightfully light and fluffy pancakes made with sourdough discard, perfect for a cozy family breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 cup sourdough starter or discard
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons melted butter or oil
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sourdough starter, milk, egg, and melted butter or oil.
- Combine the wet and dry ingredients until just mixed; the batter will be slightly lumpy.
- Preheat a skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
Use a non-stick skillet for easier flipping. Keep pancakes warm in a preheated oven at 200°F while making the rest of the batch.
