Light and fluffy, these sourdough pancakes are so delicious and easy to make. The main batter is made the night before and uses up your sourdough starter discard.Makes 8-10 pancakes depending on size.
Servings 8 pancakes
- 225 grams all-purpose flour(1 1/2 cups)
- 1 cup discard sourdough starter
- 375 ml milk (1 1/2 cups)
- 2 tbsp maple syrup
- 2 medium eggs
- 2 tbsp melted butter or coconut oil
- 1/4 tsp salt
- 1/2 tsp baking soda
The night before cooking the pancakes, whisk together the flour, sourdough starter, milk and maple syrup. Cover with a damp tea towel or a plate and store in the fridge.
In the morning, remove the batter and whisk in the eggs, butter or coconut oil and salt.
Preheat your pan.
Whisk in the baking soda.
Add a little butter to the pan and turn down the heat if it starts smoking. Spoon in a soup ladle of batter. No need to spread it out. Bubbles will appear. When bubbles cover the whole surface, flip the pancake and cook the other side.
This batch makes 8-10 medium pancakes.
Calories: 387kcal | Carbohydrates: 62.1g | Protein: 11.8g | Fat: 9.8g | Saturated Fat: 5.1g | Cholesterol: 102mg | Sodium: 406mg | Potassium: 157mg | Sugar: 8.9g | Calcium: 70mg | Iron: 3.8mg