Description
Sourdough Discard Pancakes are a delightful way to use leftover sourdough starter, resulting in fluffy and flavorful pancakes.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, stirring until just mixed.
- Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- For a vegan option, substitute the egg with a flax egg and use plant-based milk.
- These pancakes can be frozen and reheated for a quick breakfast.
- Adjust the thickness of the batter by adding more milk if necessary.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg