Sourdough · All year
Sourdough Discard Pancakes
The jar’s extra, turned into breakfast. Unfed starter is welcome here.
25 minutes · Serves 4 · About 10 pancakes
“They are new every morning; great is your faithfulness!”
Ingredients
- 200 g sourdough discard, unfed is fine
- 1 cup (240 g) milk
- 1 egg (50 g)
- 2 tbsp (28 g) melted butter, plus more for the griddle
- 1 tbsp (21 g) honey
- 1 cup (120 g) all-purpose flour
- 1 tsp (4 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) fine salt
Method
- 1
Whisk the discard, milk, egg, butter, and honey. Sprinkle the flour, baking powder, baking soda, and salt over the top and stir just until the dry streaks disappear. A few lumps are better than a tough batter.
- 2
Rest the batter 5 minutes. The baking soda needs the acidity of the discard, and the flour needs a moment to drink.
- 3
Heat a griddle over medium and film it with butter. Pour small rounds. Cook until the bubbles that form stay open, then flip and cook another minute or two.
- 4
Hold finished pancakes on a rack in a low oven if you are feeding a crowd. Serve with butter and honey.
From the kitchen
- Discard should smell clean and sour. If it smells of nail polish, or you see mold, do not cook with it. Feed the mother jar, and compost that jar of extra.
- Unfed discard has little rising power left, which is why this recipe uses baking powder. A bubbly, just-fed starter will make them tangier and a little flatter. Both are legitimate.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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