Sourdough Pancakes
Want a refresher on how to make this?
Makes about 12 pancakes
INGREDIENTS
2 cups all purpose flour
3 tablespoons sugar
2 whole eggs
1 1/4 cups buttermilk
1 cup sourdough discard
2 teaspoons vanilla extract
1/3-1/2 cup room temperature water
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons melted butter, plus more to cook with
berries, syrup, butter, or whatever else you want for serving
INSTRUCTIONS
Prepare your base
Whisk the flour and sugar together in a small bowl then set aside.
In a large bowl, combine the eggs, buttermilk, discard, and vanilla and whisk well to incorporate everything. Add the flour mixture and use a spatula to stir everything together. Mix this just until everything has come together and there are still a few lumps left, careful not to over mix here, the lumps will settle as it sits overnight, plus we will mix it more tomorrow!
Cover this with plastic wrap and let it sit in the fridge overnight.
Finish the batter
Pull the batter out of the fridge about a half hour or hour before you want to use it ideally.
In a small bowl or cup, dissolve the baking powder, soda and salt into the water then pour it over the batter along with the melted butter. Fold everything together using a rubber spatula just until there is no more streaks of water and the batter is the consistency of yogurt. You can adjust the consistency of the batter by adding more or less water, so I always start with 1/3 cup and add more depending on how it looks.
Cook the pancakes
In a large cast iron or griddle pan, cook the pancakes in plenty of butter (for a crisp edge!) over medium heat for 1-2 minutes per side, flipping once some bubbles start to form on the first side.
Serve with your favorite toppings fresh off the pan!
Pro tip: cooked pancakes can be kept frozen in a zip top bag for a few weeks! Just thaw them on the counter or fridge and pop them into the toaster or oven to warm them through before eating!
