Sourdough discard buttermilk pancakes
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A tender, lightly tangy pancake that uses ripe or collapsed discard and gets dependable lift from baking powder and soda.
Ingredients
About 10 four-inch pancakes
- 120 g100%-hydration sourdough discard
- 120 gall-purpose flour
- 170–180 gbuttermilk
- 1 largeegg
- 25 gmelted butter
- 15 gsugar
- 4 gsalt
- 1 tspbaking powder
- ½ tspbaking soda
Method
- Warm the discard briefly if desired; it does not need to be fed.
- Mix discard, flour, 170 g buttermilk, egg, butter, sugar, and salt until just combined.
- Rest 20–30 minutes.
- Fold in the baking powder and baking soda immediately before cooking.
- Cook one test pancake over medium heat. Add a little more buttermilk if the batter is too thick, then cook the remainder.
Notes
The first batch was planned from roughly 120 g of discard that had peaked and collapsed overnight in a 39°F refrigerator.