Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard or starter
- 1 cup milk Use any kind of milk, including plant-based for a dairy-free version.
- 1 large egg
- 2 tablespoons melted butter or oil
Method
Preparation
- In a bowl, mix together the sourdough discard, milk, egg, and melted butter.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cooking
- Pour the wet ingredients into the dry ingredients and mix until just combined; the batter should be lumpy.
- Heat a skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or nuts.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 2g
Notes
Don’t overmix the batter; keep it lumpy for fluffy pancakes. Feel free to customize with toppings like chocolate chips or blueberries.
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