Sourdough Pancakes
The best ever discard recipe. Make these soft, fluffy, American style pancakes and serve them up with your chosen toppings. This recipe is suitable for high altitude with no modifications.
Equipment
- 2 Mixing Bowls one large, one small
- 1 Hand Whisk
- 1 Rubber Spatula for mixing
- 1 Frying Pan or Skillet
- 1 Flat Spatula to flip pancakes while cooking
Ingredients
- 120 grams White Flour 1 cup (All Purpose or Bread Flour)
- 120 grams Whole Wheat Flour 1 cup
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 T Sugar granulated
- 1 tsp Sea Salt
- 200 grams White Sourdough Starter 1 cup (if using whole wheat or rye starter, reduce whole wheat flour above by 50% and increase white flour by 50%)
- 1 ea Egg
- 360 grams Milk 1.5 cups (can use milk substitute)
- 2 T Flavorless Vegetable Oil such as grapeseed or canola oil
- Mix-Ins, if desired such as blueberries, nuts, seeds, chocolate chips, etc.
Instructions
- Add dry ingredients (flours, baking powder, baking soda, sugar, salt) to a large mixing bowl, whisk together, set aside.
- Add wet ingredients (starter, egg, milk, oil) to a small mixing bowl, whisk together until throughly mixed.
- Next, add wet ingredients to dry ingredients in large bowl. Mix with a rubber spatula just until incorporated. Set aside.
- Prepare mix ins, if desired.
- Preheat skillet or frying pan to medium high heat. When water dropped on the surface dances around, it is ready.
- Scoop ΒΌ cup of pancake batter onto the surface of the skillet/pan, spread batter into a 4" circle.
- Sprinkle the top side of the pancake with any mix-ins, if desired.
- Bake until bubbles appear on the top surface and the sides of the pancake appear dry.
- Flip the pancake over and continue to cook for 1-2 more minutes until cooked through.
- Remove to a plate and top with butter, syrup, jam, etc. Serve immediately.
- Leftover pancakes can be refrigerated and reheated the following day. Store in refrigerator for up to 5 days or in the freezer for 3 months.