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This is my new favorite sourdough discard recipe for anyone with a starter! The pancakes didn’t have any tangy flavor from the sourdough, but the sourdough did make them so airy, light, and fluffy. I don’t think I can ever make pancakes another way. Dry ingredients: 190g all purpose flour 1tsp baking soda 2tsp baking powder 1/2 tsp salt 25g sugar Wet ingredients: Approx. 240g Sourdough discard 240g milk 40 to 42g melted butter 2 eggs Mix wet ingredients together, whisk dry ingredients together, combine and mix until no flour streaks are left. I let the batter rest for around 5 minutes while getting everything else together and warming the skillet. Sourdough pancakes are a little different to cook, you don’t flip them just because you see bubbles on top! Wait until you see bubbles AND you can see the edge of the pancake darken and slightly firm, it’s easy to lift an edge and check the pancake color. Flip and cook for another 30-60 seconds! I love spreading butter on top when they’re still hot and it melts on the crispy side and is heavenly lol.
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Feb 1, 2025

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So yum. Need to make them again soon
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As a host, I've recently learned the power of a sheetpancake (sheetpan pancake). All of your 'slices' get an even bake and can be self served so everyone may eat at the same time. Utilitarian! You can fit in more toppings and (from my experience) the fruit cooks evenly in the oven unlike when it's dumped on a hot pan. Look, it isn't as 'glamorous' but, with sheetpancakes, you can spend time making the real stars of the show: Sides. (Eggs, omelettes, frittatas-- If you think it, you can make it.) Give it a try. If you hate it then, the next time you make a classic pancake, you'll be even more grateful for the arduous, thankless, experience. To paraphrase Ina Garten; 'My friends aren't going to have more fun if I spend extra time in the kitchen.'
Jan 23, 2024

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