This pancake recipe is a really good way to use sourdough discard instead of throwing it. The unfed sourdough makes regular pancakes softer and lighter.
I like the hint of delicious sourdough in the pancakes, it tastes like it has buttermilk eventhough I just used fresh milk and didn’t add any lemon zest like I usually do.
This sourdough pancake recipe is adapted from King Arthur’s Flour.
Wake up to delicious pancakes!
Start by making the overnight sponge by mixing unfed sourdough, flour, sugar and buttermilk.
In the morning, make the pancake batter by mixing eggs, melted butter…
..salt and baking soda. It’s gonna get bubbly:)
Mix until fully incorporated.
Cook in the preheated griddle.
Serve warm with butter and honey or your favorite syrup. Enjoy!
FOR OVERNIGHT SPONGE:
TO MAKE OVERNIGHT SPONGE:
- Stir down your refrigerated starter, and remove 1 cup (227g).
- Note: This is a good opportunity to feed the remainder, if necessary.
- In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and fresh milk.
- Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
TO MAKE PANCAKE OR WAFFLE BATTER:
- In a small bowl or mixing cup, beat together the eggs, and oil or butter.
- Add to the overnight sponge.
- Add the salt and baking soda, stirring to combine.
- The batter will bubble.
- Pour batter by about 4-5 tablespoons onto your preheated greased griddle pan.
- Cook until you see bubble forming and the edges are set then flip pancakes to cook the other side for another minute or until it's nicely browned.
- Serve immediately, to ensure crispness.
- Or hold in a warm oven till ready to serve.