Sourdough Discard Pancakes (VIDEO)

Ingredients

• 1 cup warm water (115°F)
• 1 cup low fat buttermilk
• 100 grams sourdough discard ((100gr = 1/2 cup), or active sourdough starter, preferably room temperature)
• 1 large egg (room temperature)
• 2 Tbsp extra light olive oil (or vegetable oil, plus more for the pan)
• 3 Tbsp granulated sugar
• 1 ½ tsp instant yeast (or rapid rise yeast)
• 1 ¼ tsp fine sea salt
• 2 ⅔ cups all-purpose flour (measured correctly (330 grams))

Steps

1. 1

   In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined.

2. 2

   Add flour 1 cup at a time, whisking to incorporate with each addition before adding more. Continue whisking until the batter is smooth and cake-batter consistency.

3. 3

   Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours or in a warm place (about 100°F) for 1 hour. When ready, the batter will have doubled in size and will look very bubbly and airy.

4. 4

   In a large non-stick skillet over medium heat, add a generous drizzle of oil (or enough to lightly coat the bottom). Once the oil is hot, spoon batter into the skillet. A trigger release ice cream scoop works well for quick and even portioning. Cook for about 1 to 1 ½ minutes per side or until golden brown at the edges. Add more oil as needed after flipping. If pancakes are browning too quickly, reduce the heat.

5. 5

   Once both sides are golden at the edges, transfer to a wire rack or a serving platter. Serve warm.