Sourdough Discard
If you keep a starter, you've got a cup of discard sitting on the counter right now. The baking soda reacts with the starter's natural acidity to create lift. Tangy, complex, and the best use of discard there is.
From Cultures for Health · Recipe facts not copyrightable (US law)
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Prep
5 min
Cook
15 min
Makes
8 pancakes
Difficulty
easy
Nutrition
Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for sourdough starter)
226kcal
Calories
5.9g
Protein
9.7g
Fat
28.3g
Carbs
1.1g
Fiber
Ingredients
Servings
1x- 2 cups fresh sourdough starter (active or discard)
- 1 egg
- 3 tbsp sugar
- 2 tbsp oil (vegetable or coconut)
- 1 tsp baking soda
- 2 -4 tbsp milk
- Butter for frying
Instructions
- 1
Combine 2 cups sourdough starter, 1 egg, 3 tbsp sugar, 2 tbsp oil, and 1 tsp baking soda in a large bowl. Stir to combine.
- 2
Add milk 1 tablespoon at a time until the batter reaches a pourable consistency. Start with 2 tbsp and add up to 4 depending on how thick your starter is.
- 3
Heat a griddle or skillet to medium heat. Melt butter on the surface.
- 4
Pour about 1/4 cup of batter per pancake.
- 5
Cook until golden brown on the bottom and bubbles appear on the surface.
- 6
Flip gently and cook the other side until golden.
- 7
Serve warm. The tangy flavor is good enough with just butter.
Notes
things we learned along the way
- Older discard, a week or two in the fridge, has more tang. Fresh discard is milder. Both work.
- The baking soda is what makes these rise. It reacts with the acid in the starter.
- These freeze well. Cook the whole batch, freeze between parchment, reheat in a toaster.
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Source and credits
Recipe adapted from Cultures for Health. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.