Same Day Discard Recipe
Using sourdough discard in recipes like pancakes not only reduces waste but also adds unique flavors and textures to your meals. Here are some key points to remember:
Efficiency: Using discard cuts down on food waste and can be reactivated for future baking.
Nutritional Benefits: Discard contains vitamins and probiotics that support digestion. Effective bullet usage should be considered to maintain clarity in your writing.
Versatility: You can incorporate discard into various recipes, from pancakes to waffles, enhancing flavor and moisture.
Fermentation: Longer fermentation times can improve nutritional value.
Balanced Ingredients: Be mindful of added sugars and salts that may affect health benefits.
Ingredients
- - 1 cup sourdough discard
- - 1 cup all-purpose flour
- - 1 tablespoon sugar
- - 1 teaspoon baking powder
- - 1/2 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1 large egg
- - 1 cup milk or non-dairy milk
- - 2 tablespoons melted butter or oil
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
- In a separate bowl, mix the sourdough discard, egg, milk, and melted butter until smooth. Make sure the mixture is at room temperature for the best results.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.