Sourdough Pancakes

Ingredients

• 3/4 c (200 g) sourdough starter discard, stirred down

• 1.5 c (360 g) buttermilk

• 3 TB (50 g) white sugar

• 1 tsp (5 g) vanilla extract

• 4 TB (56 g) butter, melted

• 2 c (240 g) all-purpose flour

  Just before baking, add:

• 2 large eggs, lightly beaten

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1/2 c (120 g) buttermilk, if needed to thin the batter

Directions

1. The night before, combine the sourdough starter discard, buttermilk, sugar, vanilla, butter, and flour in a large bowl. Stir to combine well. Cover and leave on counter overnight.

2. In the morning, add the eggs, baking soda, baking powder, and salt. Stir until just combined. Batter will be very thick. If needed, add additional buttermilk to achieve a slightly thinner consistency.

3. Heat griddle to about 325 degrees F.

4. Ladle 1/4 c of batter onto the griddle. You might need to gently pull the edges to thin the pancake. Cook for a couple of minutes until golden brown, flip and cook until golden brown on the other side. Serve immediately.

Notes:

• If you didn't do the overnight part, combine everything in the morning and allow it to sit for at least 20 minutes before cooking the batter.

• Cooked and cooled pancakes can be frozen. Place between layers of parchment paper in an airtight container. Reheat by microwaving individual pancakes (times vary -- try 20-30 seconds per side).