Breakfast · Tested at home
Sourdough Pancakes
Original recipe by Emilie Raffa · The Clever Carrot
The Best I’ve Made · Selected by Justin. Ingredients retained; functional instructions independently written.
Turn sourdough discard into a warm stack of pancakes with this straightforward, same-day method. Original recipe by Emilie Raffa of The Clever Carrot: https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Whisk the flour, sugar, sea salt, baking powder, and baking soda together in a large bowl. Add the sourdough discard, eggs, milk, and melted butter or oil. Stir gently with the whisk until the batter is mostly smooth; a few lumps can remain.
- Set a 10-inch cast-iron skillet or nonstick pan over medium-low heat. Melt a small pat of butter in it, then tilt and swirl the pan to cover the cooking surface.
- Measure 1/3 cup batter into the skillet and cook for 1–2 minutes, reducing the heat if needed. Turn the pancake when its edges puff and bubbles form across the top. Cook the second side for about 1 minute. Transfer to a sheet pan and keep warm in the oven as you finish the batch.
- Wipe the skillet with a crumpled paper towel between batches. Add a little more butter whenever the surface becomes dry, and continue cooking until all the batter is used.
- Arrange the warm pancakes in a stack on a serving platter. Set out pure maple syrup, fresh berries, and powdered sugar for everyone to add as they like.
From Justin’s kitchen
Serve warm with pure maple syrup, fresh berries, and powdered sugar.