Sourdough Starter Discard Pancakes
Adapted from Little Spoon Farm [1]
Notes
If you don't want to do overnight fermentation, you can just mix all the ingredients in a large bowl and leave it out covered for 30 minutes before cooking.
You can also use the same batter for waffles (it makes four).
Ingredients
- Overnight Batter Ingredients
- 3/4 cup (200 grams) sourdough starter discard (stirred down)
1 cup milk
2 large eggs (lightly beaten)
3 tablespoons sugar
1 teaspoon vanilla extract
4 tablespoons butter (melted)
2 cups all-purpose flour
- Additional Batter Ingredients to Add Just Before Cooking
- 1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
- Optional Toppings
- Blueberries
Chocolate chips
- Whipped Cream
- 4 tablespoons heavy whipping cream
1 spoonful of powdered sugar
Directions
- For the pancakes: In a large mixing bowl, whisk together the sourdough starter, eggs, milk, sugar, vanilla extract, melted butter, and flour until well combined. Cover and let it rest at room temperature overnight or up to 12 hours.
- Right before you're going to cook the pancakes, add the baking soda, baking powder, and salt to the batter, stir, and cover the bowl. Let the batter rest while the griddle is preheating.
- Preheat a griddle until it's extremely hot. (If you're using a griddle on a grill, you'll need to adjust the temperature so it's not too hot, otherwise you'll burn the outside and have raw batter on the inside.) Lightly grease the griddle and pour 1/4 cup of batter in a round shape on the griddle. If you're using toppings like chocolate chips or blueberries, sprinkle them on top at this point. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side (about 3 minutes per side).
- For the whipped cream: In a small mason jar, stir the cold whipping cream and powdered sugar together to incorporate. Use a handheld milk frother to whip the mixture for a minute or so until there are stiff peaks.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 12 pancakes