Sourdough Pancakes

• 100 g Sourdough starter discard

• 200 g All Purpose Flour you can sub up to 100g whole wheat flour

• 200 g Milk you can sub with buttermilk if you'd like (see notes)

• 50 g Butter Melted

• 40 g Sugar

• 1 Egg

• 8 g Baking Powder

• 3 g Salt (a pinch of salt)

• 5 g Vanilla Extract

1. Add the sourdough starter, milk, egg, butter, vanilla and sugar to a bowl. Whisk well until just combined.

2. Now add the flour, baking powder and salt to the liquid ingredients and whisk until well combined and a batter forms.

3. This batter is ready to use straight away (see notes below if you want to ferment the batter overnight).

4. A lower heat is better as it lets the bubbles develop without burning the outside.Heat a large frying pan and add a little oil and butter to grease it.Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture).Let all the bubbles fully form on the surface before you flip them over.

NOTES:

If you'd prefer to ferment the batter overnight, you need to use the following instructions and then finish it off in the morning before you bake them:

Add the Sourdough Starter, sugar, milk and flour together in a bowl and mix until well combined. Leave it on the counter overnight (it's perfectly safe to leave the milk overnight, however if you're worried it can go in the fridge for up to 24 hours).

In the morning, add eggs, baking powder, melted butter, salt and vanilla essence and mix well until it forms a batter.

The batter made this way will be quite stretchy because of the overnight fermentation of the flour.

Cook as instructed in the regular recipe above.

DAIRY FREE SUBSTITUTIONS:

If you'd prefer to make these sourdough discard pancakes dairy free, you can use any type of plant milk instead of dairy milk (almond and oat milk both work well). You can use vegan butter or just leave it out altogether. Cook them in whatever oil you prefer.

MILK OR BUTTERMILK:

you can use either milk or buttermilk in these sourdough waffles. If you make your own butter or cultured butter, you will have plenty of buttermilk on hand. This is perfect to include in this recipe.