Overnight Sourdough Discard Pancakes

Name: Overnight Sourdough Discard Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 227 g unfed sourdough starter (discard); 454 g buttermilk; 240 g all-purpose flour; 28 g granulated sugar; 2 large eggs; 57 g melted butter or vegetable oil (or 50 g oil); 1 tsp baking soda; 3/4 tsp table salt

Mix a quick sponge with discard the night before; in the morning add eggs and soda for light, mildly tangy pancakes. Makes about two dozen. Adapted from King Arthur Baking's tested recipe.

30 min total6 servingsAmerican

Ingredients

227 g unfed sourdough starter (discard)
454 g buttermilk
240 g all-purpose flour
28 g granulated sugar
2 large eggs
57 g melted butter or vegetable oil (or 50 g oil)
1 tsp baking soda
3/4 tsp table salt

Instructions

1
The night before, stir the discard, buttermilk, flour and sugar together in a large bowl. Cover and leave at room temperature (65 to 70°F) for about 12 hours.
720 min
2
In the morning, heat a lightly greased griddle. Beat the eggs with the melted butter or oil and stir them into the sponge.
3
Sprinkle the baking soda and salt over the batter and stir in gently; it will puff up.
4
Pour about 1/4 cup of batter per pancake. Cook until bubbles form and pop on top, then flip and cook until the bottom is browned. Serve right away.