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Substitutions and Variations<\/h2>\n Berries:<\/strong> Try adding different fruits to the batter before baking. Some fruits to try include sliced strawberries, raspberries, mango, pineapple, blueberries, or bananas. Sprinkle the fruit over the pancake batter before placing the pan in the oven.<\/p>\nChocolate:<\/strong> Stir in \u00bd cup of chocolate chips into the batter.<\/p>\nFor a nuttier flavor<\/strong> substitute whole wheat flour for half of the all-purpose flour.<\/p>\nButtermilk:<\/strong> Don’t worry if you don’t have buttermilk. You can easily make your own. Add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Give it a quick stir and let it sit for 5 minutes. The milk will curdle and thicken.<\/p>\nSavory Pancakes:<\/strong> Only use 1 tablespoon of sugar and stir in chopped herbs, shredded cheese, and chopped cooked bacon into the batter.<\/p>\n<\/div>\n<\/div>\n\n
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Are you new to sourdough?<\/strong> I have plenty of information to help you on your sourdough journey.<\/p>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n
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Step 1: <\/strong>Preheat the oven to 350\u00b0F (180\u00b0C). Smear a little butter on the sides and bottom of a 9×13-inch baking pan.<\/p>\nIn a small microwave-safe container, melt the butter using 50% power in the microwave.<\/p>\n
In a large bowl, whisk the egg. Slowly pour the melted butter into the egg whisking constantly.<\/p>\n<\/div>\n
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Step 2: <\/strong>Add the sourdough discard, buttermilk, and sugar. Whisk to combine. <\/p>\n<\/div>\n<\/div>\n\n
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Step 3: <\/strong>Add the all-purpose flour, baking powder, baking soda, and salt to a sifter. Sift the dry ingredients into the wet ingredients.<\/p>\n<\/div>\n\n
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Step 4 <\/strong> Fold the dry ingredients into the wet ingredients, until just combined do not overmix.<\/p>\n<\/div>\n<\/div>\nTip:<\/strong> The secret to fluffy pancakes is to not over-mix the batter.\u00a0Over mixing causes too much gluten to form creating tough chewy pancakes.<\/p>\n\n
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Step 5:<\/strong> Pour the batter into your prepared pan and spread evenly. Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture, creating softer pancakes.<\/p>\nAdd your favorite toppings.<\/p>\n<\/div>\n
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Step 6:<\/strong> Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.<\/p>\nLet the pancakes cool for 5 minutes before slicing into squares or rectangles. Serve warm with syrup, fresh fruit, or whipped cream.<\/p>\n<\/div>\n<\/div>\n
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