Fluffy Sourdough Discard Pancakes with Buttermilk

Ingredients

• 1 1/2 cups (210 grams) All Purpose Flour
• 2 tablespoons Organic Cane Sugar
• 3/4 teaspoon Fine Sea Salt
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder (non aluminum)
• 1 large Egg (separated)
• 1 1/4 cup + 2 tablespoons (325 grams) Cultured Buttermilk (not low-fat)
• 3/4 cups (195 grams) Sourdough Discard (100% hydration, it should be runny, straight from the refrigerator is fine)
• 1 1/2 teaspoons Vanilla Extract
• 2 tablespoons Unsalted Butter (melted, warm to the touch)
• Real maple syrup, butter, sliced bananas, chopped pecans or other toppings (see below)

Instructions

1. 1

   --- For Same Day Pancakes ---

2. 2

   Mix the Dry Ingredients: in a medium mixing bowl whisk the flour, sugar, salt, baking soda, and baking powder. Set aside.

3. 3

   Mix the Wet Ingredients (excluding the egg white): in a large mixing bowl, whisk the egg yolk, buttermilk, sourdough discard, and vanilla extract until smooth. Then whisk in the melted butter until no streaks remain.

4. 4

   Combine the Ingredients: add the dry ingredients to the wet ingredients all at once. Using a silicone spatula (do not whisk), gently fold the dry ingredients into the wet ingredients just until barely combined. The batter will be lumpy with some dry patches of flour remaining (don't worry!). Next, add the egg white. Fold in the egg white until it mostly disappears into the batter - the batter will be somewhat thick. Set the batter aside at room temperature for 20 minutes. The batter will become puffy and relax.

5. 5

   Cook: Preheat the oven to 200 Fahrenheit and line a sheet pan with parchment paper. Put the sheet pan in the oven. Cook on either a cast iron skillet or non stick cooking surface (a griddle makes quick work). If using a cast iron skillet, add about 1-2 teaspoons of unsalted butter to the pan to fry one pancake at a time. Wipe out the pan between pancakes. Otherwise, if using a non stick surface, butter/oil is optional. Preheat your griddle to 300-325 Fahrenheit or cast iron on medium to medium low. Using a 1/3 cup measure, scrape the batter onto the griddle and use your spatula to ease the batter into about a 4 inch circle. If the pancake scorches/gets too dark, reduce the heat. Cook for about 3 minutes or until small bubbles form around the edges and center of the pancake and the undersides are golden brown. Gently flip the pancake and cook for just about 1-2 minutes more. The center should spring back when gently pressed and the underside should be golden when done. Transfer the pancakes to the warm oven and repeat until no batter remains.

6. 6

   Share with real maple syrup, butter, chopped pecans, sliced bananas or any additional toppings such as Sweet Cherry Compote, Stewed Apples, Easy Stewed Pears or Blueberry Compote.