Sourdough Pancakes

Name: Sourdough Pancakes
Prep time: 10 minutes active
Total time: 30 minutes + overnight rest
Yield: 10-12 pancakes
Cuisine: American
Ingredients: 200g sourdough discard; 150g all-purpose flour; 175g whole milk; 1 large egg; 20g sugar; 30g unsalted butter (melted); 4g (about 3/4 teaspoon) baking soda; 3g salt; 1 teaspoon vanilla extract

BeginnerPrep: 10 minutes activeTotal: 30 minutes + overnight restYield: 10-12 pancakes

These pancakes are what your sourdough discard was born to become. The overnight batter develops a tang that balances maple syrup perfectly, and the acidity in the discard reacts with baking soda to create pancakes that are impossibly fluffy.

Ingredients

200gsourdough discard-- straight from the fridge
150gall-purpose flour(100%)
175gwhole milk
1 largeegg
20gsugar
30gunsalted butter (melted)-- plus more for the pan
4g (about 3/4 teaspoon)baking soda
3gsalt
1 teaspoonvanilla extract-- optional

Instructions

1
The night before, combine the sourdough discard, flour, and milk in a large bowl. Stir until smooth. Cover and leave at room temperature overnight (8-12 hours). The batter will get bubbly and slightly puffed.
This overnight step does two things: it ferments the batter for flavor and pre-hydrates the flour for tender pancakes.
2
In the morning, add the egg, sugar, melted butter, salt, and vanilla to the batter. Stir gently to combine.
3
Sprinkle the baking soda over the batter and fold it in with a few gentle strokes. The batter will puff up and get airy. Don't overmix -- lumps are fine, and overmixing kills the bubbles.
4
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter.
5
Pour about 60-75ml (1/4 to 1/3 cup) of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6
Flip and cook for another 1-2 minutes until golden brown underneath. The second side always cooks faster.
7
Serve immediately with butter and maple syrup, or keep warm in a 95C (200F) oven on a wire rack while you cook the rest of the batch.

Tips

The baking soda is what transforms these from flat and dense to fluffy. It reacts with the lactic acid in your discard -- that's chemistry doing the work for you.
Add the baking soda right before cooking. If you let the batter sit too long after adding it, the reaction fizzles out and you lose the lift.
For blueberry pancakes, scatter berries on top of each pancake right after pouring. Don't fold them into the batter -- they sink and burst unevenly.
This batter is thick enough for pancakes and thin enough for crepes if you add an extra 60ml of milk. You can go either direction.

Sourdough Pancakes

BeginnerPrep: 10 minutes activeTotal: 30 minutes + overnight restYield: 10-12 pancakes

Ingredients

200gsourdough discard-- straight from the fridge
150gall-purpose flour(100%)
175gwhole milk
1 largeegg
20gsugar
30gunsalted butter (melted)-- plus more for the pan
4g (about 3/4 teaspoon)baking soda
3gsalt
1 teaspoonvanilla extract-- optional

Instructions

1
The night before, combine the sourdough discard, flour, and milk in a large bowl. Stir until smooth. Cover and leave at room temperature overnight (8-12 hours). The batter will get bubbly and slightly puffed.
This overnight step does two things: it ferments the batter for flavor and pre-hydrates the flour for tender pancakes.
2
In the morning, add the egg, sugar, melted butter, salt, and vanilla to the batter. Stir gently to combine.
3
Sprinkle the baking soda over the batter and fold it in with a few gentle strokes. The batter will puff up and get airy. Don't overmix -- lumps are fine, and overmixing kills the bubbles.
4
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter.
5
Pour about 60-75ml (1/4 to 1/3 cup) of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6
Flip and cook for another 1-2 minutes until golden brown underneath. The second side always cooks faster.
7
Serve immediately with butter and maple syrup, or keep warm in a 95C (200F) oven on a wire rack while you cook the rest of the batch.

Tips

The baking soda is what transforms these from flat and dense to fluffy. It reacts with the lactic acid in your discard -- that's chemistry doing the work for you.
Add the baking soda right before cooking. If you let the batter sit too long after adding it, the reaction fizzles out and you lose the lift.
For blueberry pancakes, scatter berries on top of each pancake right after pouring. Don't fold them into the batter -- they sink and burst unevenly.
This batter is thick enough for pancakes and thin enough for crepes if you add an extra 60ml of milk. You can go either direction.