Sourdough Pancakes

 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  2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar.

~In a medium bowl, whisk1 1/2 cups milk, 1 cup sourdough discard or starter, 1 large beaten egg and 2 tablespoons 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.