Best Sourdough Pancakes or Waffles

  • 2 cups all-purpose flour (240g), blend with whole wheat 
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup sourdough discard (200g)
  • 1½ cups milk or buttermilk (354 ml)
  • 1 tsp vanilla 
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • 2 tsp baking powder (mix in last)
  • 1 tsp baking soda (mix in last)

Mix together batter gently (don’t over mix). Heat bacon greased griddle over medium-low. Pour ⅓ cup batter per pancake. Cook until bubbly, flip, cook 1–2 mins more. Repeat. 

Notes: Great for waffles too! Batter can rest overnight in the fridge (add leavening in the morning).



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