Overnight Sourdough Pancakes
Sourdough discard pancakes recipe taken from the book For the Love of Sourdough
This recipe can be used for sheet pancakes, regular pancakes, or waffles.
Yields
~27-30 3” pancakes
Ingredients
Night Before
- 440g whole milk
- 13g white vinegar
- 240g white flour
- 35g brown sugar
- 270g sourdough discard
- OPTIONAL: 30g water - Required if your discard is not from a 100% hydration starter
Morning Of
- 2 eggs
- 4g salt
- 40g oil
- 9g baking soda
Steps
The Evening Before
- Combine milk and vinegar in a bowl and set aside to allow milk to curdle
- In a large bowl or tub, mix well all of the “Night Before” ingredients (including the milk/vinegar mixture) to prepare the batter
- Cover and leave out on the counter overnight
The Morning If
- Crack and mix the eggs separately to get a thorough scramble
- Mix in all remaining ingredientI
- Heat a large skillet over low-to-medium heat
- Add butter to skillet and cook