Making Sourdough Discard Pancakes
Don't treat your discard like waste. It is a concentrated culture of wild yeast and acidity that behaves like buttermilk in a batter, softening the flour and creating a light, airy crumb.
Consistency is everything.
Use discard that has been stirred back to a uniform consistency; if it has a layer of hooch on top, stir it back in to maintain the proper hydration for your batter.
- large mixing bowl
- whisk
- heavy-bottomed cast iron skillet
- spatula
What goes in.
- 1 cupsourdough discard, unfed
- 1 cupall-purpose flour
- 1 tbspsugar
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
- 1 cupmilk or buttermilk
- 1large egg
- 2 tbspmelted butter
Balancing the Soda
The baking soda reacts with the acidic discard to create bubbles immediately. Fold the ingredients gently and cook right away to ensure the rise happens in the pan, not in the bowl.
The method.
Whisk the drys
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk thoroughly to distribute the soda evenly.
Mix the wets
In a separate bowl, whisk the discard, milk, egg, and melted butter until no large clumps of starter remain.
Combine
Pour the wet mixture into the dry. Mix only until the flour streaks disappear. If you overwork it, the pancakes will turn out tough.
Cook
Heat your skillet over medium-low. Wait for the surface to shimmer with a touch of butter. Pour 1/4 cup of batter per pancake. Flip when bubbles appear on the surface and the edges look set and matte.
Other turns to take.
Savory Herbs
Fold in two tablespoons of minced fresh chives or thyme into the batter before cooking and serve with a dollop of crème fraîche.
Seeded
Add two tablespoons of poppy seeds or toasted sesame seeds to the dry mix for a distinct crunch.
When it doesn't go to plan.
Test the skillet heat by dropping a single bead of water; if it dances and evaporates instantly, the pan is ready.
Let the batter sit for 5 minutes after mixing; the flour will hydrate, leading to a more consistent rise.
If the batter thickens too much while sitting, add a splash of milk to bring it back to a pourable consistency.
The ones that keep coming up.
Can I use cold discard straight from the fridge?
Yes, but let the batter sit for an extra five minutes to take the chill off, otherwise the butter may clump and the cook time will be uneven.
Does this taste sour?
The acidity is mellowed by the baking soda and sugar, resulting in a subtle tang rather than a sharp bite.
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