Description
Delicious pancakes made using sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a bowl, mix sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients. Stir until just mixed.
- Heat a skillet over medium heat and grease lightly.
- Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden.
Notes
- Use any milk you prefer.
- Adjust sugar based on your taste.
- Store leftover batter in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough discard pancakes