Sourdough Discard Pancakes

🧂 Ingredients

• 1 cup (200 g) sourdough starter
• 2 cups (275g) plain flour
• 1 1/2 cups milk
• 2 TBSP maple syrup,

  or sweetener of your choice
• 1 tsp baking powder
• 1 tsp bicarbonate of soda,

  (baking soda)
• 1/4 tsp salt
• 2 eggs,

  beaten
• 2 TBSP butter,

  melted
• butter or oil for greasing pancake griddle

Instructions

• 1 The night before - In a large bowl, whisk together the sourdough starter, milk,
  flour, and maple syrup until combined. 
• 2 Cover and chill in the fridge for the night to ferment. This time could be
  shortened to 2 to 4 hours or skipped altogether, though the longer it ferments,
  the lighter and fluffier the pancakes will be.
• 3 In the morning - Remove the bowl from the fridge and whisk in the baking powder,
  bicarbonate of soda, salt, eggs and melted butter.
• 4 Preheat pancake griddle and grease.
• 5 Pour around ¼ cup of batter onto the hot, greased griddle and cook until the
  pancake starts to bubble on top.
• 6 Flip the pancake over and cook for 1 - 2 minutes before removing.
• 7 Serve warm with syrup, butter and fruit.

Nutrition Info