Description
Delicious and sustainable pancakes made using sourdough discard, offering a light, fluffy texture and a unique tangy flavor.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk (or dairy-free milk)
- 2 tablespoons melted butter (or plant-based alternative)
Instructions
- In a large mixing bowl, mix together sugar, flour, baking powder, baking soda, and salt.
- In a different bowl, mix together the sourdough discard, egg, milk, and melted butter until well combined.
- Combine wet ingredients with dry ingredients and mix gently to avoid overmixing.
- Let the batter rest for 5-10 minutes.
- Heat a lightly greased skillet over medium heat. Pour about 1 cup of batter per pancake.
- Cook until bubbles appear, then flip and fry until golden on both sides.
Notes
Customize your pancakes with mix-ins like blueberries or chocolate chips for extra flavor. Avoid using overly fermented discard for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: sourdough, pancakes, breakfast, sustainable cooking, food waste