Overnight Sourdough Pancakes

Ingredients

• 375 g milk
• 225 g all-purpose flour
• 200 g discard sourdough starter
• 25 g granulated sugar
• 2 large eggs
• 45 g butter (melted, plus more for frying)
• 1 tsp vanilla paste
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Instructions

1. 1

   In a large bowl, mix together the flour, milk, sugar, sourdough starter, eggs, butter and salt. Cover the bowl with a plate or a lid and pop it into the refrigerator overnight (or up to 24 hours.)

2. 2

   In the morning, whisk in the baking powder and baking soda.

3. 3

   Preheat a cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.

4. 4

   Ensure the pan is hot, and the butter is sizzling, then pour in around ⅓ cup of batter for each pancake. If the pan gets too hot, turn down the heat a little once you've poured in the batter.

5. 5

   The batter will spread out in the pan, and won’t rise just yet. Bubbles will start appearing on the surface of the pancake. Once bubbles cover the whole area (about 2-3 minutes), flip the pancake over and finish cooking the other side for another minute or 2.

6. 6

   Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.

7. 7

   Serve with butter and maple syrup or berries and cream