Sourdough Discard Pancakes

• servings: 20 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

100 g Sourdough starter discard

200 g All Purpose Flour (you can sub up to 100g whole wheat flour)

200 g Milk (you can sub with buttermilk if you'd like (see notes)

50 g Butter (Melted)

40 g Sugar

1 Egg

8 g Baking Powder

3 g Salt (a pinch of salt)

5 g Vanilla Extract

Directions

Add the sourdough starter, milk, egg, butter, vanilla and sugar to a bowl. Whisk well until just combined.

Now add the flour, baking powder and salt to the liquid ingredients and whisk until well combined and a batter forms.

This batter is ready to use straight away (see notes below if you want to ferment the batter overnight).

Heat a large frying pan and add a little oil and butter to grease it. Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture). Let all the bubbles fully form on the surface before you flip them over. A lower heat is better as it lets the bubbles develop without burning the outside.

Nutrition

• Calories: 72 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 15 mg
• Sodium: 262 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 2 g