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Sourdough Pancakes
Tangy, airy pancakes made from sourdough discard — a good use for it on a weekend morning. Stirring in the bicarb right before cooking and watching the batter foam up is what aerates these pancakes, giving them their light, tangy rise instead of a dense, flat texture.
Ingredients
Instructions
Mix sourdough discard, egg, oil, sugar and salt.
Add bicarb and stir — it will foam.
Heat a buttered pan over medium heat.
Pour 1/4 cup per pancake. Cook 2-3 minutes until bubbles form. Flip and cook 1 minute.
Serve with butter and maple syrup.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
