1cupsourdough discard at room temperature, 250 grams
1 1/2cups2% milk at room temperature, 12 ounces
1large egg, beatenat room temperature
2tablespoonsvegetable oil24 grams
In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.
Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
Serve warm with butter and maple syrup.
I highly recommend sourdough discard for this recipe. It shouldn't be bubbly and stretchy like active starter, but rather dense and thick, but "runny" in texture.
The first side will take 2-3 minutes, depending on the temperature of the skillet.
For buttermilk pancakes, replace the milk with buttermilk. This will make extra tangy pancakes.
Add chocolate chips or chopped fresh fruit for a fun twist on traditional pancakes. Coconut oil is great for cooking pancakes! It gives them lightly crispy edges.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 cupcakes with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**