Sourdough Pancakes #Shorts

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: self-rising flour

Whole wheat starter adds fiber, while self-rising flour simplifies the recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor, while margarine is often less expensive.

In a mixing bowl add all the dry ingredients and whisk them lightly to combine.

Add the sourdough discard, egg, vanilla extract, maple syrup and milk to a mixing bowl.

Whisk the ingredients together to combine.

Whisking slowly combine the wet and the dry ingredients. The batter should be mixed thoroughly but allow some small lumps to remain.

Allow the pancake batter to rest for 30-45 minutes.

Preheat a cast iron skillet or griddle to medium heat.

Wipe the pan lightly leaving enough oil to prevent the pancakes from sticking.

Using a ladle, spoon or pitcher pour the batter into the pan.

Once the pancakes have started to cook add a small amount of butter.

The batter will bubble and start to pop.

Flip the pancakes and allow them to cook through (another 2-3 minutes).

Cook the remaining pancakes the same way and pile them directly on top of the first batch to help them stay warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens