Sourdough Discard Pancakes
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Mix 1 cup of flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt
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Measure out 1 cup (about 227g) of active sourdough starter
2
Stir a cup of buttermilk into the starter
3
Drizzle in 3 Tbsp of melted butter
4
Separate 2 eggs. Place whites in a large bowl and add yolks to the wet ingredients. Stir to combine.
5
Use a mixer or hand blender to whip the egg whites until stiff peaks form.
6
Mix half of the wet ingredients into the dry ingredients.
7
Mix in the rest of the wet ingredients.
8
Add the whipped egg whites in three additions, folding each in gently.
9
Ladle about 1/3 c batter into a preheated, greased skillet for each pancake.
10
Cook pancakes, flipping when evenly browned and topping with additional butter
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