Sourdough Discard Pancakes

Here's a great way to use your unfed, sourdough discard. I tend to keep around 300 grams of starter in my fridge, feed it once a week, extract a small amount for sourdough bread (which I feed using a 1:32:32 or 1:64:64 ratio—more on that in another post), and use half of the discard for these pancakes or biscuits. An additional benefit of this recipe is that it does not require an overnight rest before making the pancakes.

Ingredients

150 grams sourdough starter discard (unfed, directly from the fridge or room temperature)

2 large eggs

100-120 grams milk (divided 100 and 20 grams) 

1 tsp vanilla extract

100 grams flour

2 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 Tbsp melted and cooled unsalted butter

Recipe Steps

1. Preheat griddle, cast iron skillet, or nonstick skillet.

2. Gently whisk together the 150 grams of sourdough starter discard and 2 eggs until well combined. Add 100 grams of milk and whisk to combine. Add 1 tsp vanilla extract. Allow to sit at room temperature while you prepare the dry ingredients.

3. In a separate bowl, combine 100 grams flour, 2 Tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Whisk or stir with a fork to distribute the baking agents and sugar into the flour.

4. Whisk the dry ingredients into the wet ingredients, until combined, but do not overmix or whip excessively. Stir in the 3 Tbsp melted butter to form a cohesive batter. If it's a bit too thick, add 10-20 more grams of milk.

5. Grease the griddle or skillet slightly with butter or oil. Depending on the desired size of the pancakes, pour by 1/4 cup or 1/3 cup measures onto the griddle. When the edges are dry and bubbles begin to form, flip the pancakes and cook for 1-2 minutes longer until golden brown on the underside.

6. Serve with your favorite syrup or toppings. Yields 6-8 pancakes (depending on size).