Ever wonder what to do with your sourdough discard? Being new to sourdough, I've just been happy to keep my starter alive, let alone deal with the discard. Plus I never have alot, so I can't try a lot of the recipes out there.
After playing around a bit, I discovered it doesn't take a lot of discard to create the fluffiest pancakes I've ever had! Bonus is that you can use Einkorn flour which for those of us with gluten sensitivites can make it possible to eat wheat flour again! If you don't know much about Einkorn flour, I encourage you to do some research. There are countless articles that explain the benefits of switching.
Recipe:
1/2 cup sourdough discard
2 eggs (room temperature if possible)
1 tsp vanilla extract
1 cup milk
1/4 cup sugar
1 1/4 cup Einkorn flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Heat a non stick pan or griddle coated in butter on medium high heat.
Mix all dry ingredients plus sugar, and whisk together.
Add the dry ingredients and whisk until just smooth.
Lower heat, and pour 1/4 cup batter for small pancakes, or 1/2 cup batter for large pancakes into pan. Let cook 2-3 minutes until the pancake is bubbling on sides, and they start to look cooked. Flip with spatula and repeat on other side umtil pancake is finished and a golden brown in color.
Top with whatever you like! My son asked for syrup, chocolate chips, and sprinkles on his lol. I added syrup, crushed walnuts, and bananas to mine!
Enjoy!