These make such fluffy pancakes and so filling. I use a 1/4 cup mix per pancake and they are medium size. If you like them large, use a 1/3 cup. For mini pancakes use 1/8 cup. You can spray the hot pan with cooking spray or for that old fashion taste put about 1 teaspoon vegetable oil in your hot pan. A great way to use up your sourdough starter discard or use the sourdough starter if you don't have any sourdough discard.
SOURDOUGH PANCAKES
(makes 20-25)
Ingredients:
*2 cups all-purpose flour
*2 teaspoons baking powder
*1 teaspoon baking soda
*1 teaspoon salt
*2 tablespoon granulated sugar
*1 1/2 cups whole milk
*1 cup sourdough discard/or starter
*1 large egg, beaten
*2 tablespoons olive oil
*1-2 teaspoons vegetable oil for frying
Directions:
~Heat up a heavy bottom skillet over medium heat (about 325 degrees)
~In a large mixing bowl, sift all the dry ingredients (flour, baking powder, baking soda, salt and sugar).
~In a medium bowl, whisk milk, sourdough discard, egg an olive oil together.
~Stir the wet ingredients into the dry ingredients, until well combined and lumps are gone.
~Scoop 1/2 cup batter onto hot skillet.
~Cook pancakes for about 2 minutes, or until the tops are bubbly and the edges are staring to become dry.
~Flip and cook for another 1 to 2 minutes.
~Serve and top with desired toppings.
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