Discard pancakes
The best possible use for the starter you were about to throw away. Mixed and eaten in under twenty minutes, and the discard gives them a gentle tang that ordinary pancakes never have.
Uses discardTested
Makes about 8 pancakes · discard can be straight from the fridge and up to two weeks old
Ingredients
| Ingredient | Amount |
|---|---|
| Sourdough discard, unfed | 250 g |
| Egg | 1 |
| Milk | 60 g |
| Sugar | 15 g |
| Melted butter or oil | 25 g |
| Salt | 3 g |
| Bicarbonate of soda | 4 g |
Method
- Whisk together the discard, egg, milk, sugar, melted butter and salt until smooth.
- Heat a non-stick or cast iron pan over medium heat. Get it hot before the next step.
- Only now sprinkle the bicarbonate of soda over the batter and fold it in gently. The batter will foam up and visibly lighten.
- Cook straight away, a ladleful at a time, for about 2 minutes until bubbles appear and the edges look set, then flip and give it another 1-2 minutes.
Why the soda goes in last
Bicarbonate reacts instantly with the acid in the discard, producing the gas that makes the pancakes fluffy. Add it early and the bubbles are gone before the batter hits the pan. Add it at the last second and you get the full lift.
Variations
- Thinner, crepe-like: add another 60 g milk.
- Savoury: leave out the sugar, stir in grated cheese, spring onion and black pepper.
- Waffles: the same batter works in a waffle iron. Add an extra 10 g of melted butter for crispness.
- Overnight version: mix everything except the egg and soda the night before and leave it on the counter. It will be noticeably more sour and complex in the morning. Add the egg and soda just before cooking.
Baked repeatedly in my own kitchen. If it goes wrong for you, that is worth knowing - tell me.