Cooked - Sourdough Discard Pancakes - New Recipe

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Sourdough Discard Pancakes

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8.0

10 ounces all-purpose flour (about 2 cups spooned and leveled)

1 cup sourdough discard (more or less is ok)

1 teaspoon baking soda

2 teaspoons baking powder

3 Tablespoons Sugar

14 ounces milk (about 1 ¾ cups)

2 large eggs

2 Tablespoons canola oil

1 teaspoon salt

4 Tablespoons butter (for the pan)

Before you begin: Pull your sourdough discard, eggs, and milk out of the fridge 30 minutes before mixing so they're not ice-cold.
Preheat your skillet on medium-low heat for 15 minutes (surface temp around 300º F).
Combine all ingredients in one bowl and mix until just combined. It will be lumpy and that's ok. Don't over-mix.
Melt 1 teaspoon of butter in the hot skillet.
Pour about ½ cup of batter into the skillet for each pancake. Cook for 5 minutes or until the edges look dry, holes have formed and stayed open on top, and the bottom releases cleanly from the pan.
Flip the pancake and cook for another 3 minutes. Only flip ONCE.
Serve immediately with more butter and your favorite topping.

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