Mind-blowing Sourdough Pancakes
Simple, Tangy and Fluffy as a cloud. These pancakes are a game changer and an excellent way to use your sourdough discard.
Servings 4 Servings
To make the sponge combine : 2 cups of all-purpose flour, 1 cup of Sourdough discard, 1 Tbsp. brown sugar and 1 1/2 cups of cold buttermilk. Mix all your ingredient until you get a thick batter. Cover and let rest in warm place overnight.
After 8-12 hours of fermentation, your sponge should be very light and bubbly. Add 2 large eggs, 3 Tbps. melted butter, pinch of salt, 1 tsp baking soda and 1 tsp vanilla extract. Combine all your ingredients to form a thick batter.
Heat your non-stick pancake skillet on medium heat and lightly brush with butter. Dollop 1 ladle of batter onto your pancake skillet and cook for 3 minutes. Flip and cook for another minute. Repeat until your out of batter while making sure that you occasionally brush your pan with butter.
Serve your pancakes with some butter and maple syrup and Enjoy <3
- I’m using a sourdough starter with 100% hydration. This means that I use equal parts water to flour.
- You can substitute with regular milk + 1 tbsp. of apple cider vinegar
Serving: 1serving | Calories: 520kcal | Carbohydrates: 67g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 610mg | Potassium: 266mg | Fiber: 2g | Sugar: 7g