Sourdough Discard Pancakes

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Whisk discard, buttermilk, eggs, butter and vanilla. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

3. 3

   Combine flour, sugar, leaveners and salt separately.

4. 4

   Fold wet and dry mixtures just until no dry pockets remain. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Rest 10 minutes while heating the griddle.

6. 6

   Cook until bubbles set at the edges, flip once and finish.

7. 7

   Cook a test portion first, then adjust the heat so later batches brown without scorching. Serve each batch promptly, or hold uncovered in a 100°C oven for no more than 15 minutes so it does not steam and turn rubbery.