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Sourdough Discard Pancakes
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Ingredients
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140g (10T) unsalted butter
600g sourdough discard
12g (2 1/2t) salt (I use coarse kosher)
60g (1/4c) granulated sugar
2g (1/2t) baking soda
25g (5t) baking powder
300g milk
4 large eggs
Grassfed salted butter (for serving)
Instructions
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Place butter into a pan over low heat and melt. Set aside.
In a medium bowl, combine salt, sugar, baking soda, and baking powder. Whisk the dry ingredients until the salt and leaveners are evenly mixed throughout.
In a second bowl, combine discard, milk, and eggs. Whisk until well blended.
Pour the wet mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds.
Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.
Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a 1/2 cup measure and smooth it out into a round shape.
Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.
Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.