Method
Quick Method (30 Minutes)
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, then add the sourdough discard, milk, and melted butter. Whisk until just combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just moistened. Do not overmix; a few lumps are okay.
- Let the batter rest for 10 minutes. It will become bubbly.
- Heat a lightly buttered or oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Flip and cook for another 1-2 minutes until golden brown. Serve immediately.
Overnight Method (For Extra Flavor)
- In a large bowl, mix together the sourdough discard, all-purpose flour, milk, and sugar. Cover and let it ferment at room temperature for 8-12 hours.
- The next morning, in a small bowl, whisk together the egg, melted butter, salt, baking powder, and baking soda.
- Gently fold the egg mixture into the fermented batter until just combined. Let it rest for 10 minutes, then cook as directed in the quick method.
Nutrition
Notes
Do Not Overmix: A lumpy batter is the key to light and tender pancakes.
Griddle Temperature: Ensure your griddle is properly preheated. It should be hot enough that a drop of water sizzles, but not so hot that the butter burns instantly.
Serving Size: This recipe makes approximately 12 medium-sized pancakes, serving about 4 people.
Griddle Temperature: Ensure your griddle is properly preheated. It should be hot enough that a drop of water sizzles, but not so hot that the butter burns instantly.
Serving Size: This recipe makes approximately 12 medium-sized pancakes, serving about 4 people.