- 1/2 cup sourdough starter discard
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup dairy or nondairy unsweetened milk
- 11/2 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 tablespoons granulated sugar
- 4 teaspoons vegetable oil or butter, divided
1. Place 1 1/2 cups all-purpose flour, 1 cup milk, and 1/2 cup sourdough starter discard in a large bowl. Whisk to combine — don’t stress if it isn’t perfectly smooth. Cover the bowl and let rest at room temperature overnight.
2. Melt 2 tablespoons unsalted butter. You can do this in a medium microwave-safe bowl for 30 to 45 seconds, or in a small saucepan pan over low heat on the stovetop and then transfer to a medium bowl. Set aside to cool 3 to 5 minutes.
3. Add 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt to the butter and whisk until smooth. Add the butter mixture to the flour mixture and gently fold to combine. Let the batter rest for 10 minutes.
4. Heat a griddle or large cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon vegetable oil or butter and spread into an even layer. Add 1/4 cup portions of the batter to the pan, cooking 3 at a time in a skillet. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
5. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using the remaining oil and cooking the remaining batter.
Recipe by: The Kitchn