Pancakes are a staple breakfast food. They are basically a soft and fluffy quick bread cooked on a skillet. They are the perfect canvas for butter, maple syrup, fruit, and whipped cream. These sourdough discard pancakes are supper fluffy pancakes. They have a mild buttery flavour and are not sour at all.
These pancakes are really quick to make. You can make the batter and cook the pancakes all in the morning before breakfast. There is no rest time and no activating the starter, you can just use it right away. Each pancake takes about 3 minutes to cook but if you have large pan or a griddle, you can cook a bunch at the same time. You can probably cook this batter in a waffle press as well although I have not tried it yet.
When I make pancakes, I like to stack the batter in the pan. I use one medium cookie scoop to dollop the batter and then layer another scoop of batter on top. The batter will spread out as it heats and Cookes, but this method gives taller pancakes, which I prefer. If you like a flatter pancake, you can just do one large cookie scoop of batter in the pan and let it flatten out as it heats.
Quick and Fluffy Sourdough Discard Pancake
Ingredients
- 150 grams AP Four
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 40 grams Sugar
- 100 grams Butter Melted
- 100 grams Sourdough Starter Discard
- 150 grams Milk
- 2 Eggs Yolk and white separate
Instructions
- In a medium bowl, mix together flour, baking powder, baking soda, salt and sugar.
- Add melted butter, dicard, milk and egg yolks to the dry mix. Mix until combined.
- Add egg whites and mix until just incorperated. Its ok if the mixuture is lumpy
- Heat pan or griddle over medium-low heat and coat with about 1 tsp of butter or oil.
- Once the pan is hot, place about ½ cup of batter on the skillet for each pancake. I used two scoops of the medium cookie scooper per pancake. Stack the two dollops of batter on top of each other to get extra fluffy pancakes.
- Cover the pancakes and let cook on one side for about 2 minutes. Uncover and flip over. Cook on otherside for another 1-2 minutes until goldne brown on both sides.
- Serve with maple syrup, powdered sugar, butter, jam, etc.
Notes
I hope you give these pancakes a try. They are great weekend breakfast treats and can be stored in the freezer to enjoy throughout the week!
Happy baking!
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