American

Sourdough-Discard Buttermilk Pancakes

Name: Sourdough-Discard Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 tablespoons sugar; 1 teaspoon Kosher salt; 1 cup sourdough starter discard; 1 1/2 cups buttermilk; 1 large egg (beatem); 2 tablespoons vegetable oil or melted butter

The tangy flavors of the buttermilk and sourdough make this pancake really special. For a thinner pancake, simply add more buttermilk.

By Chef Laura Bonicelli

breakfast

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4 servings

Ingredients

2 cupsall-purpose flour
2 teaspoonsbaking powder
1 teaspoonbaking soda
2 tablespoonssugar
1 teaspoonKosher salt
1 cupsourdough starter discard
1 1/2 cupsbuttermilk
1 largeegg (beatem)
2 tablespoonsvegetable oil or melted butter

Instructions

1
Whisk together the dry ingredients, flour through salt.
2
In a separate bowl, mix the wet ingredients, starter through oil.
3
Stir the wet ingredients into the dry ingredients until just combined.
4
Spray a pancake griddle with cooking spray or grease with oil and heat to 325º -350º F.
5
Pour 1/4 cup of the pancake mixture onto the griddle. Cook until bubbles on top pop and bottom browns. Flip the pancakes and finish cookingóan additional 1-2 minutes.
6
Repeat the process to finish the batter. Serve with your favorite syrup or toppings.

Nutrition (per serving)

441

Calories

12g

Protein

71g

Carbs

12g

Fat

Fiber

1179mg

Sodium