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Sourdough Discard Pancakes (VIDEO)
Sourdough Discard Pancakes are a delightful twist on the classic breakfast favorite, with a soft and spongy texture infused with tangy flavor from inactive sourdough starter.
👥 6 Servings⏱️ Prep & Cook: 2h 17m⏳ Prep: 10 min🔥 Cook: 7 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined.
warm water (115°F)1 cuplarge egg (room temperature)1
2
Add flour 1 cup at a time, whisking to incorporate with each addition before adding more. Continue whisking until the batter is smooth and cake-batter consistency.
3
Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to ⏱️ 2 hours or in a warm place (about 100°F) for ⏱️ 1 hour. When ready, the batter will have doubled in size and will look very bubbly and airy.
4
In a large non-stick skillet over medium heat, add a generous drizzle of oil (or enough to lightly coat the bottom). Once the oil is hot, spoon batter into the skillet. A trigger release ice cream scoop works well for quick and even portioning. Cook for about 1 to 1 ½ minutes per side or until golden brown at the edges. Add more oil as needed after flipping. If pancakes are browning too quickly, reduce the heat.
5
Once both sides are golden at the edges, transfer to a wire rack or a serving platter. Serve warm.
Nutrition Facts
calories
318 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
559 mg
protein Content
10 g
trans Fat Content
0.003 g
cholesterol Content
29 mg
carbohydrate Content
55 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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