150 grams sourdough discard (about 2/3 cup)
420 grams buttermilk* (about 1 3/4 cups)
2 large eggs (about 100 grams)
45 grams sugar (about 3 TBS)
4 grams vanilla extract (about 1 tsp)
55 grams butter or coconut oil, melted (about 4 TBS)
275 grams flour (about 2 cups)
6 grams baking soda (about 1 tsp)
5 grams baking powder (about 1 tsp)
6 grams salt (about 1 tsp)
Mix together the sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter or coconut oil. Whisk until the discard is completely incorporated into the other ingredients.
In a separate bowl, add the flour, baking soda, baking powder and salt. Mix together. Add the flour mixture to the wet ingredients and mix together until just combined. If the batter seems too thin, add a little extra flour to the batter. It is normal for the batter to be a little bit thick.
Preheat a frying pan or griddle to medium-low heat. Butter then pan. Use a 1/4 cup measuring cup and pour the batter onto the pan in a circle. Cook until the bottom is brown and bubbles are forming on top of the pancake. Flip and cook on the other side. Each pancake takes about 2-3 minutes total, depending on the heat of your pan.
Butter the pan again and repeat with the remaining batter until all the pancakes are baked through. Enjoy warm with maple syrup, canned cherry pie filling, peanut butter or fresh fruit if desired.
I keep the pancakes warm in an oven heated to 175 F. I place a cooling rack in a sheet pan and place the cooked pancakes on the cooling rack in the oven until all of the pancakes are finished. This way we can all eat together and the pancakes are still warm.
* To make buttermilk, mix 1 TBS white vinegar or lemon juice to 1 cup of milk. Let sit 10-15 minutes.
Makes about 16 pancakes
Source: amybakesbread.com
Kimberly
