Ingredients:

  • 1 cup (240 g) Sourdough Discard (unfed, 100% hydration)
  • 2 Large Eggs, lightly whisked
  • ¾ cup (180 ml) Whole Milk
  • 4 tbsp (55 g) Unsalted Butter, melted (plus extra for greasing)
  • 1 ½ cups (180 g) All-Purpose Flour
  • 2 tbsp (25 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (2.5 g) Baking Soda (Bicarbonate of Soda)
  • ½ tsp (3 g) Fine Sea Salt

Instructions:

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure the leavening agents are distributed evenly.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, lightly beaten eggs, whole milk, and melted butter until homogenous.
  3. Mix Gently: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together until just combined. Do not overmix; a few lumps are desirable.
  4. Activate and Rest: Allow the batter to rest at room temperature for 5 minutes. The baking soda and baking powder will react with the acid, and the batter should look slightly puffed.
  5. Preheat the Griddle: Heat your griddle or non-stick pan over medium heat. Brush lightly with melted butter or neutral oil.
  6. Portion the Batter: Ladle ¼ cup of batter onto the hot surface, ensuring adequate space between each pancake.
  7. Watch for Cues: Cook for 2–3 minutes. Wait until the surface is riddled with bubbles that begin to pop and the edges look set and matte.
  8. Flip and Finish: Flip the pancakes using a flexible spatula. Cook for another 1–2 minutes on the second side, until they are golden brown and cooked through.
  9. Hold Warm and Repeat: Transfer finished pancakes to a wire rack or a serving plate. Re-grease the pan lightly between batches if necessary and repeat with the remaining batter.