Pancakes are one of my favorites, 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.
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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.
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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.
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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.
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Let's go ahead and make these fluffy, delicious goodness. We hope you enjoy them and let us know if you did!
Ingredients:
1. In a large bowl, combine your dry ingredients: flour, sugar, salt, baking powder and baking soda stir well.
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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.
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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.
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6. Brush or place 1 teaspoon of butter on top of each piece.
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7. Serve with pancake or maple syrup.
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8. Enjoy.