Скачать или смотреть Fluffy Pancakes with Sourdough Discard

If you’ve got sourdough discard piling up, these Sourdough Pancakes are the easiest (and tastiest) way to put it to good use. They come together in about 30 minutes and have this lightly tangy flavor with a fluffy, tender texture that totally hits the spot. The batter is super simple to mix and rest, too! You can fold in blueberries, drop in chocolate chips, or keep them plain and classic. They’re perfect for a slow weekend breakfast, but quick enough for a weekday treat too. Whether you’re working with a cast-iron skillet or your favorite griddle, these flip up golden and soft every time.

1 ¾ cups all-purpose flour or 1.1 gluten-free flour
1 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
2 1/2 tbsp sugar or honey granules if using honey, add with liquids
2 tbsp avocado oil or coconut oil
¾ cup sourdough discard starter
1 ½ cups milk any kind
2 tsp vanilla extract
1 egg

Optional Add-Ins
Fruit Variations:
1 cup fresh blueberries fold into batter
1 cup chopped strawberries
1 banana thinly sliced (add banana directly to each pancake after ladling batter into pan)

Sweet Variations:
1 cup chocolate chips
½ tsp ground cinnamon for warmth

INSTRUCTIONS


In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
In a separate bowl, mix the sourdough discard, milk, vanilla, oil, and egg (add honey here if using).
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
Heat a non-stick skillet or griddle over medium-low. Lightly grease with butter or oil.
Ladle about ¼ cup of batter per pancake into the pan. Cook 3–5 minutes, until bubbles form on top. Flip and cook an additional 3 minutes until golden.
Serve warm with your favorite toppings

https://thesaltycooker.com/easy-sourd...

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