Ingredients:

  • 1 cup (240g) sourdough discard
  • 1 cup (240ml) whole milk
  • 1 large egg
  • 2 tbsp (30g) melted butter, cooled slightly
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure there are no clumps of soda to ensure an even rise.
  2. In a medium bowl, vigorously whisk the sourdough discard, milk, egg, melted butter, and vanilla until well combined.
  3. Gently fold the wet mixture into the dry foundation until just combined; do not over-mix. Allow the batter to rest for 5 minutes to allow the flour to hydrate and the gluten to relax.
  4. Heat a non-stick griddle or cast iron skillet over medium heat. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until the second side is mahogany brown.