Slightly tangy and extremely fluffy, you'll love using your discard to make these sourdough pancakes. If you plan ahead you can make the batter overnight or the same day for a quick breakfast.
75 g (⅓ cup) sourdough discard
120 g (1 cup) all-purpose flour
113 g (¼ cup) whole milk
113 g (½ cup) sour cream
50 g (¼ cup) Imperial Sugar Extra Fine Granulated Pure Cane Sugar
7 g (1 tablespoon) vanilla extract
¼ teaspoon baking soda
5 g (¾ teaspoon) baking powder
¼ teaspoon Kosher salt
28 g (2 tablespoons) unsalted butter, melted
1 large egg, separated
2 egg whites (optional)
42 g (3 tablespoons) olive oil or vegetable oil
28 g (2 tablespoons) unsalted butter
Combine wet ingredients: Combine sourdough discard, milk, sour cream, egg yolk and melted butter in a large mixing bowl. Stir until no traces of discard or egg yolk remain.
Make the batter: Whisk together all-purpose flour, baking soda, baking powder and salt. Fold half of the dry ingredients into the sourdough discard mixture until fully incorporated. Add the remaining dry ingredients into the batter, folding gently until only a few traces of dry flour remain. Be careful not to overwork the batter or your pancakes will be rubbery.
***Overnight option: Gently fold the all-purpose flour into the wet ingredients, stir until no traces of flour remain but be careful not to overwork the batter. Cover the bowl with plastic wrap and let the mixture ferment at room temperature (about 72F) overnight. Only add the baking soda, baking powder and salt into the batter on the day you are ready to cook your pancakes.
Whip the egg whites: Whip the egg whites until foamy, about 2 minutes. Add the Imperial Sugar Extra Fine Granulated Pure Cane Sugar and continue whipping until the egg whites look thick, glossy and soft peaks form. Fold a little bit of the egg whites into the batter, until no traces remain, this will help lighten the batter and prevent the egg whites from deflating.
Prep: Preheat the oven to 200 F, place a baking tray with a wire rack into the oven.
Cook the pancakes: Heat up a tablespoon of butter and a drop of vegetable oil in a nonstick skillet over medium heat. Cook ⅓ cup of batter, do not crowd your pan. Only fry 2 or 3 pancakes at a time. Fry pancakes for 2 minutes on one side, flip and cook for another minute. Place cooked pancakes on the wire rack to keep them warm while you cook the rest of the batter.
Enjoy: Serve pancakes with a pat of cultured butter and good quality syrup!
If in doubt, use weight over volume measurements.
Use a little bit of oil when frying your pancakes to prevent your butter from burning.
If you are mixing your batter overnight, don't add the baking soda and baking powder or fold the egg whites in until right before you are ready to cook your pancakes.
A non-stick skillet is essential for making these pancakes, if you don't have one, use a well-seasoned cast-iron pan. Don't use a stainless steel skillet.
Keywords: pancakes, breakfast, sourdough pancakes