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 Kitchen
Ingredients
- 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
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In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined.
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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.
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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.
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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.
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Once both sides are golden at the edges, transfer to a wire rack or a serving platter. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| warm water | 1 cup | - | - |
| low fat buttermilk | 1 cup | - | - |
| sourdough discard | 100 grams | - | - |
| large egg | 1 | - | - |
| extra light olive oil | 2 tbsp | - | - |
| granulated sugar | 3 tbsp | - | - |
| instant yeast | 1.5 tsp | Rp 3.500/bungkus | Rp 309 |
| fine sea salt | 1.25 tsp | - | - |
| all-purpose flour | 2.667 cups | - | - |
*Estimated market prices, may vary by region
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