These sourdough pancakes are fluffy and delicious. Sunday morning will never be the same.
1/2 cup sourdough discard
1/2 cup sifted Red Fife flour
1/2 cup buckwheat flour
1 1/4 cup milk (dairy free works too!)
1 TBS sugar
all of the overnight sponge
1 large egg
1/4 cup vegetable oil or melted butter
1/4 tsp salt
1/2 tsp baking soda
The night before: In a large mixing bowl, stir together the starter, flours, milk and sugar. Cover and let rest at cool room temperature (about 65°F to 70°F) overnight (8-12 hours).
The morning after: In a small bowl or mixing cup, beat together the egg and oil/butter.
Sprinkle salt and baking soda over the sponge, then stir in eggs and oil.
For the fluffiest pancakes, allow mixture to rest for 10-20 minutes. It should be nice and bubbly!
Pour batter onto a lightly greased skillet, preheated over medium heat, flipping after 1-2 minutes, when several bubbles are visible and popping on surface. Cook for about 1-2 minutes more and enjoy with butter and maple syrup.
Yield: Approx. 6-8 large pancakes