Sourdough Discard Pancakes (VIDEO)
Sourdough Discard Pancakes are a delightful twist on the classic breakfast favorite, with a soft and spongy texture infused with tangy flavor from inactive sourdough starter.
Foto: Natasha's KitchenIngredients
- 1 cup warm water (115°F)
- 1 cup low fat buttermilk
- 100 grams sourdough discard ((100gr = 1/2 cup), or active sourdough starter, preferably room temperature)
- 1 large egg (room temperature)
- 2 Tbsp extra light olive oil (or vegetable oil, plus more for the pan)
- 3 Tbsp granulated sugar
- 1 ½ tsp instant yeast (or rapid rise yeast)
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour (measured correctly (330 grams))
Steps
In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined.
Add flour 1 cup at a time, whisking to incorporate with each addition before adding more. Continue whisking until the batter is smooth and cake-batter consistency.
Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours or in a warm place (about 100°F) for 1 hour. When ready, the batter will have doubled in size and will look very bubbly and airy.
In a large non-stick skillet over medium heat, add a generous drizzle of oil (or enough to lightly coat the bottom). Once the oil is hot, spoon batter into the skillet. A trigger release ice cream scoop works well for quick and even portioning. Cook for about 1 to 1 ½ minutes per side or until golden brown at the edges. Add more oil as needed after flipping. If pancakes are browning too quickly, reduce the heat.
Once both sides are golden at the edges, transfer to a wire rack or a serving platter. Serve warm.
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