Description

Fluffy, tangy pancakes made in minutes using sourdough discard for a quick, zero-waste breakfast.

Ingredients

Sourdough discard (1 cup)

All-purpose flour (1 cup)

Milk (3/4 cup)

Egg (1)

Baking soda (1 teaspoon)

Sugar (1 tablespoon)

Butter, melted (2 tablespoons)

Instructions

1. Gather all tools and ingredients before you begin.

2. In a bowl whisk together sourdough discard, milk, egg, melted butter, and sugar until smooth.

3. Sprinkle flour and baking soda into the wet mixture and stir gently until just combined with some lumps.

4. Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.

5. Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes.

6. Flip pancakes and cook another 1–2 minutes until golden brown and cooked through.

7. Keep cooked pancakes warm in a low oven while you finish the batch, then serve with desired toppings.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: breakfast
Method: pan-frying
Cuisine: american

Nutrition

Serving Size: 2 servings

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