Sourdough Pancakes
Using sourdough starter discard, something you normally pour down the drain turns these pancakes into some of the fluffiest pancakes you will ever eat.
Equipment
- Cast iron skillet
- Blender
Ingredients
For the pancakes:
- 1 cup all purpose flour, spooned and leveled
- ½ cup active sourdough starter
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp sugar
- 7 oz milk
- 1 large egg
- 1 tbsp vegetable oil
- ½ tsp salt
Toppings for serving:
- butter, for cooking and topping
- maple syrup
- fresh fruit; sliced strawberries, raspberries, blue berries, sliced bananas
- chopped nuts; pecans, almonds
- whipped cream
Instructions
- Preheat a cast iron skillet over medium heat until it's good and hot.
- Blend together all the ingredients for the pancakes in a blender until the batter is frothy. A few lumps in the batter is ok.
- Melt a tablespoon butter on preheated skillet.
- Pour about ½-⅔ cup batter onto the skillet.
- Cook for about 4-5 minutes on the first side, or until the batter looks dry on top, bubbles form, and the edges are crispy and browned.
- Use a spatula and flip pancake over.
- Cook for another 3-4 minutes until cooked through.
- Repeat with remaining batter.
- Serve pancakes warm with your favorite toppings.