Sourdough Discard Pancakes
There is no reason to throw away your starter discard when it can be the foundation of a substantial breakfast. These are thin enough to cook through quickly but thick enough to hold a puddle of syrup.
Manage your leavening
The chemical reaction between the acidic discard and the baking soda is what makes these rise. Do not overmix, or you will deflate the batter before it even hits the pan.
- Large mixing bowl
- Whisk
- Cast iron skillet
- Spatula
What goes in.
- 1 cupsourdough discard (unfed)
- 1 cupall-purpose flour
- 1 tbspsugar
- 1 tspbaking soda
- 1/2 tspsalt
- 3/4 cupwhole milk
- 1 largeegg
- 2 tbspmelted butter
Do not overbeat
Once you add the dry ingredients to the wet, fold until just combined. A few streaks of flour remaining in the batter are better than a dense, rubbery pancake.
The method.
Whisk the wet
In a large bowl, whisk the discard, milk, egg, and melted butter until smooth.
Incorporate dry
Add the flour, sugar, salt, and baking soda. Fold with a spatula until the flour is barely incorporated.
Heat the pan
Place a cast iron skillet over medium heat. Brush lightly with oil or butter; once a drop of water dances and evaporates on the surface, you are ready.
Cook the cakes
Pour 1/4 cup of batter per pancake. Wait until bubbles form and pop on the surface and the edges look set, roughly 2-3 minutes. Flip once and cook until the underside is golden brown.
Other turns to take.
Blueberry Infusion
Drop a small handful of fresh blueberries directly onto the batter once poured into the pan, before flipping.
Savory Herbs
Stir in a tablespoon of chopped chives or scallions and omit the sugar for a breakfast base that pairs with bacon or eggs.
When it doesn't go to plan.
If the batter looks too thick after sitting for a minute, add a splash of milk to reach a pourable consistency.
Keep the heat steady; if the butter in the pan starts to brown too quickly, turn the heat down to medium-low.
Place finished pancakes on a wire rack in a low oven to keep them crisp while you finish the rest of the batch.
The ones that keep coming up.
Can I use active starter instead of discard?
Yes, but the texture will be slightly airier and the flavor less tangy. It works perfectly fine.
Why did my pancakes turn out gummy?
Usually this happens if the pan is too hot, causing the outside to burn before the inside is set, or if you beat the batter too vigorously after adding the baking soda.
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