Nothing beats a stack of golden pancakes on a lazy weekend morning.
These simple sourdough discard pancakes are deliciously light and fluffy. The perfect foundation for heaps of ripe seasonal fruit, yoghurt, and lashings of honey or maple syrup.
The addition of sourdough starter to your pancake batter adds a little kick of acidity that compliments the subtle sweetness.
For the pancakes (6 large):
150g Plain Flour
20g Caster Sugar (note, if you are intending to make the pancakes savoury, omit the sugar and add a pinch of salt)
3 Large Eggs
30g Melted Butter
100g Sourdough Discard
1tsp Baking Powder
Oil for cooking
Into a large bowl, add the flour, caster sugar, and baking powder. Mix well to fully combine.
In a separate bowl or jug, beat together the eggs and milk with the melted butter. To this, add the sourdough discard and mix.
Pour the wet mixture into the bowl of dry ingredients and stir to combine. Take a whisk and whip up the mixture until it is light, airy and lump free.
Heat a little cooking oil in a nonstick frying pan, once the oil is hot, reduce the temperature to a medium heat and ladle (or pour) in around 100ml of the pancake batter.
Once the batter starts to bubble and puff slightly (about 1-2 minutes), flip and cook for a further 1-2 minutes.
Plate up and enjoy!
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As always, any questions, comments or suggestions are always welcome and please do share your creations with us on Instagram using the hashtag #mymelrose.