Sue's Sourdough Pancakes

Sue's Sourdough Pancakes

Recipe by Sue Burns

MAKES APPROXIMATELY 12 (5 ½”) PANCAKES

ingredients

2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon sea salt

2 tablespoons unsalted butter, melted and cooled slightly

2 eggs, lightly beaten

1 cup sourdough discard

1 cup half and half or whole milk

1 teaspoon vanilla extract or vanilla bean paste

butter or oil for the pan (optional)

maple syrup

directions

1. In a large bowl, combine the dry ingredients and whisk together.

2. In another large bowl, whisk together the butter, eggs, sourdough starter and half and half/milk.

3. Whisk in the vanilla extract/vanilla bean paste.

4. Add the dry ingredients and mix together until the batter is just combined; some lumps are okay. If the batter is too thick, add half and half/milk a tablespoon at a time.

5. Allow the batter to rest 15 minutes before cooking. It should be thick and bubbly.

6. Heat a non-stick griddle or skillet, then, if desired, melt butter or add oil in the pan before adding batter.

7. Ladle the batter onto the griddle in generous ¼ cup scoops.

8. Cook until bubbles begin to form on top, then flip and cook another 1-2 minutes, until golden on the second side.

9. Serve warm with butter and maple syrup.

a little something extra

1. To make berry or chocolate chip pancakes, ladle the batter onto the griddle and let it set for a minute, then sprinkle a few berries or chips on top. Flip and finish cooking.

2. For an autumn breakfast treat, stir ½ cup pumpkin puree into the batter and use pumpkin pie spice in place of the cinnamon.