Description
Make fluffy pancakes using leftover sourdough starter. This recipe turns waste into a quick breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 large egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vegetable oil
Instructions
- Whisk the egg in a large bowl.
- Add the sourdough discard sugar salt and oil to the bowl.
- Stir until the mixture is smooth.
- Add the baking soda and mix well.
- Heat a lightly greased griddle over medium heat.
- Pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface.
- Flip the pancake and cook until the bottom is golden brown.
Notes
- Use discard at room temperature.
- The batter bubbles when you add baking soda.
- Avoid overmixing for better texture.
- Serve with butter or syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 180 kcal
Keywords: sourdough discard recipes breakfast pancakes easy sourdough