Sourdough Pancakes

Happy Memorial Day! Thank you to all the brave serviceman and woman for the freedom we have!

It’s been a couple of weeks since I last used my sourdough starter. Last night I thought of serving pancakes for today’s breakfast since it’s Memorial Day and we are all off. I usually want a slow breakfast on days we have nothing planned. I decided to go with a sourdough discard recipe, that way I can have pancakes AND feed my starter too. A well fed starter is a happy one, and to me that means great tasting sourdough bread when I make it!

This pancake recipe needs a cup of sourdough discard so it’s perfect for when you have excess discard on hand. Otherwise, just feed your starter without discarding any of it. When it rises after a few hours, take 1 cup and you can store the remainder in the fridge until needed.

This recipe makes really nice, flavorful, fluffy pancakes that I hope you’ll love as much as my family does!

1 cup sourdough discard

1 1/2 cups milk

1 large egg

2 tablespoon canola oil, plus additional for cooking pancakes

1 teaspoon vanilla, optional

2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoon sugar

1 teaspoon salt

Place sourdough discard, milk, egg, oil, and vanilla (if using) in a large bowl. Mix well to break up and incorporate the sourdough discard and other liquid ingredients.

Add flour, baking powder, baking soda, sugar and salt. Mix until just moistened and no traces of dry flour is visible.

Preheat a 10 – 12 inch skillet or a griddle over medium high heat and spray with non stick spray. Add a little oil or butter to the pan, swirl it around so it evenly coats the pan. Let it heat up for a couple of minutes.

Add about 1/4-1/3 cup batter for each pancake. I can usually fit 2 to 3 in a 12 inch skillet at a time. Let cook until bubbles appear on top and edges seem dry. Turn pancakes over and cook for a minute or two more, until nicely browned. Adjust the heat as needed.

Repeat with remaining batter. Keep cooked pancakes warm until serving.

Serve with softened butter and maple syrup. And/or jam…or sausages and bacon….however you want to enjoy your morning treat!

**In the Philippines, I saw pancakes slathered with softened margarine, sprinkled with sugar, and sometimes doused in evaporated milk. I serve it like that once in a while. Try it, it’s good!**

Makes about 15 4-inch pancakes.

This is how the batter looks like after it is mixed. It still has a few lumps. Do not over mix.
Flip the pancake once it looks like the pancake on the bottom left – it has bubbles on top and edges are dry.
I love pancakes with butter and maple syrup!

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