Makes about 15 pancakes using a 1/4 cup scoop.
Ingredients:
1 cup sourdough discard
1 1/2 cups whole milk
2 eggs
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
4 tablespoons melted butter
More butter for cooking
Method:
Combine the discard, milk, eggs, sugar, salt and baking soda to a bowl and whisk until smooth. Add flour and mix until just combined. Add the melted butter and whisk again. Cook in butter over medium heat on a skillet until the underside is golden and the top is bubbly. Flip and cook for 10 seconds longer. Enjoy with butter and syrup! Or jam and whipped cream like my boys.
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