Description
Delicious pancakes made using sourdough discard, perfect for breakfast.
Ingredients
Scale
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined- the batter should have plenty of lumps.
- Heat a skillet over medium heat. Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, about 2 minutes.
- Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need to turn the heat down after the first pancake.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Sourdough Discard Pancakes Breakfast