Sourdough Discard Pancakes -

Sourdough Discard Pancakes

Fluffy pancakes with the right amount of sweetness and tanginess.

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Course: Breakfast, Snack

Cuisine: American

Keyword: buttermilk, fluffy, sourdough discard

Prep Time: 15

Cook Time: 20

Servings: people

Calories: 272kcal

Author: Candace Bourzac

Ingredients

3/4 cup sourdough discard
2 cups flour, unbleached
1 cup buttermilk
1/2 cup sour cream
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 tsp vanilla

Instructions

In a large mixing bowl, add the egg and beat lightly. Then add 3/4 cup sourdough discard, 1 cup buttermilk, 1/2 cup sour cream, 1/2 tsp vanilla. Stir together then set aside.
In a medium size bowl, add the 2 cups of flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Fold the wet ingredients into the dry ingredients in three sessions, slowly incorporating the dry into the wet without overmixing. Overmixing will cause the air bubble to deflate, decreasing the rising ability of the pancakes.
Once mixed, pour the batter into a large measuring cup. I use a four cup measuring cup and it fits in there perfectly. Set this in the fridge for about 20-30 minutes, or just enough time it will take you to clean up your mess.
Add 2 tbsp of vegetable oil to a large griddle or frying pan and heat on high heat. I like to use a cast iron pan. You'll know the pan is hot enough when the oil moves around loosely on the pan. At this point, I turn the heat down to medium. I like to use vegetable oil as it doesn't burn like butter does.
Get the batter out of the fridge after you have heated the pan. To make the pancakes as uniform as possible, I like to use a 1/4 cup measuring cup to scoop my batter onto the pan. Scoop two 1/4 cups of batter onto the heated pan.
The pancakes will not take that long to cook on each side. After 30 seconds, you will see the sides are getting firmer and gaining more structure. After another 30 seconds, the pancakes should be ready to flip. Gently slide your spatula underneath the entire pancake and in one motion, flip over onto the uncooked side. This definitely takes a bit of practice. Do this to the other pancake.
You should notice the sides of the pancake becoming firmer and not liquid anymore. Pancakes should not take more than 2-3 minutes to cook. I like to lightly press on my pancakes with the spatula to see if any of the liquid batter squeezes out. They should feel firm when you do this if they are fully cooked. I like to flip them one more time. They should not stick to the pan.
Transfer each batch of cooked pancakes to a plate. Repeat the above process until all of the batter is cooked. Add 1-2 tbsp of vegetable oil in between each batch of pancakes so they do not stick to the pan.
Serve with plenty of butter and real Maple syrup. Add yogurt, fresh fruit and chopped nuts or granola as you like. Honey would be a great topping as well.
Enjoy! (Makes 10-12 pancakes)

Notes

Pancakes can be stored in the fridge in an airtight container for up to three days, or frozen in a resealable freezer bag for up to three months. Before freezing, make sure pancakes are fully cooled.
Can be reheated in the microwave or in the toaster.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition