Pancakes are one of my favorite, if not my absolute favorite, breakfast item to have. Sourdough pancakes take this up a few levels by adding such a wonderful tangy flavor to the pancakes. When mixed in with the spices like cinnamon and nutmeg, it brings this pancake to a whole new level of flavor and deliciousness.
In this recipe you can use sourdough starter, or discard. I typically use my discard in this recipe, or if I am now going to discard and feed, I will also use some of that which is essentially part of my hungry starter.
I love my discard almost as much as my starter - not quite as much but almost. The main reason for me discarding and feeding (even though I don't bake sourdough on a regular basis), is for making discard pancakes.
Like I mentioned earlier these pancakes can be used with both discard or active starter, but if you have a stash of discard this is a perfect way to use it up.
These pancakes also store really well.
This recipe yields quite a bit of pancakes, of course depending on the sizes you make them. Typically, there are leftovers since it's such a large amount and they store very well in the refrigerator. I usually keep the leftover pancakes stored in a sealed contained and over the next several mornings I take and heat some up for myself.
Let's go ahead and make these fluffy, delicious goodness. We hope you enjoy them and let us know if you did!
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1 and 1/2 cups of all purpose flour
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pinch of salt
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3 tbsp of brown sugar
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1 and 1/2 tsp of baking powder
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3/4 tsp baking soda
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1/2 tsp ground cinnamon
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1/8 tsp ground nutmeg
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1 and 1/2 cup of milk
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4 tbsp melted butter
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1 cup or sourdough discard
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2 large eggs
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2 tbsp vanilla extract
1. In a large bowl, combiene your dry ingredients: flour, sugar, salt, baking powder and baking soda stir well.
2. Place milk and butter in a heat proof bowl.
3. Microwave or heat milk until butter in melted.
4. Cool milk slightly till warm to touch.
3. Place 1 cup of discard in a large bowl. Add in your eggs, vanilla and stir to combine.
4. Combine all ingredient together, wet and dry and let sit for a few minutes while we heat our griddle.
5. Cook on medium heat on a stove top pan or use your griddle to around 350 degrees.
6. Brush or place 1 teaspoon of butter on top of each piece.
7. Serve with pancake or maple syrup.
8. Enjoy.