Fluffy Sourdough Discard Pancakes
These fluffy sourdough discard pancakes make a next level breakfast! A great way to use up any extra sourdough starter.
Servings: 10 Pancakes
Equipment
- Large Frying Pan
- Mixing Bowls
- Pancake Flipper/Spatula
Ingredients
- 150 g Plain Flour
- 40 g Caster Sugar
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 25 g Unsalted Butter Plus Extra For Cooking
- 100 g Buttermilk
- 75 g Milk
- 2 Large Eggs
- 100 g Sourdough Discard
To Serve
- Butter
- Maple Syrup
Instructions
- Place the flour, sugar, baking powder, bicarbonate of soda & salt into a mixing bowl & whisk together.
- Next, place the butter into a heatproof jug & microwave until just melted.If you haven't got a microwave, melt the butter in a saucepan.
- Add the buttermilk, milk & eggs into the melted butter & whisk to combine. Add in the sourdough discard & whisk again.
- Pour the wet ingredients into the flour then whisk until just combined & there are no dry bits of flour left. A few lumps are ok - we don't want to overmix the batter!
- Place a large frying pan over a medium heat & allow to heat up for a couple of minutes. Add in a teaspoon of veg oil & a small knob of butter, let melt then add in two tablespoons of batter, to make a medium sized pancake.If you want bigger pancakes, use more batter but keep in mind that they might need an extra minute of cooking. Depending on the size of your pan, you may be able to cook several pancakes at a time. Make sure not to overcrowd the pan though!
- Cook the pancakes for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes.
- Transfer the cooked pancakes to a plate & repeat the cooking process with the remaining batter.
- Serve the pancakes warm with a slice of butter & a generous drizzle of maple syrup.
Notes
1. Cooking Pancakes On An Aga - Cook the pancakes on the boiling plate. If your pan gets too hot, move over to the simmering plate.
2. Sourdough –These pancakes uses discard from a 100% hydration starter. The discard should be fridge cold & ideally be no older than 3-4 days old.
3. Storage - The pancake batter should be cooked as soon after being made as possible. Once cooked these pancakes are best eaten straight away. Any leftover pancakes can be reheated in the microwave or in an oven.