The pancake your discard wants to be. Light, slightly sour, with crisp lacy edges.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough discard | 240 g | Cold from the fridge is fine |
| Milk | 240 g | Whole milk is best |
| Eggs | 100 g (about 2) | |
| Melted butter | 30 g | Plus more for the griddle |
| All-purpose flour | 120 g | |
| Sugar | 15 g | About 1 tbsp |
| Baking powder | 8 g | About 2 tsp |
| Baking soda | 3 g | About ½ tsp |
| Salt | 3 g | About ½ tsp |
Method
1Whisk wet
Whisk discard, milk, eggs, and melted butter in a large bowl.
2Whisk dry
In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3Combine
Pour dry into wet. Whisk just until smooth. The batter will be thick and bubbly.
4Heat the griddle
375°F. Butter lightly between batches.
5Cook
Scoop 60–80 g batter per pancake. Cook 2–3 min until bubbles form on top and edges look set. Flip. Another 1–2 min.
6Serve
Stack high. Real maple syrup, real butter. That's it.
Compared to
The published recipes I studied when writing mine down. Respect to the bakers who came first.
The canonical discard-pancake recipe — unfed starter, buttermilk, flour, sugar, eggs, oil or butter, baking soda, and salt. The version most cloned across the sourdough-discard recipe ecosystem.
