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Ingredients
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- 1 cup warm water (115°F)
- 1 cup low fat buttermilk
- 100 grams sourdough discard (100gr = 1/2 cup), or active sourdough starter, preferably room temperature
- 1 large egg, brought to room temperature
- 2 Tbsp extra light olive oil, or vegetable oil, plus more for the pan
- 3 Tbsp granulated sugar
- 1 ½ tsp instant yeast, or rapid rise yeast
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour, measured correctly (330 grams)
Instructions
- In a large bowl, combine the water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt, whisking until everything is well mixed.
- Gradually incorporate the flour, adding one cup at a time and whisking to blend thoroughly before adding more. Continue until the batter achieves a smooth, cake-like consistency.
- Cover the bowl with plastic wrap and allow the batter to rise at room temperature for 1 ½ to 2 hours, or in a warm area (around 100°F) for 1 hour. The batter should double in size and become bubbly and airy.
- Heat a large non-stick skillet over medium heat and drizzle in enough oil to lightly coat the bottom. Once the oil is hot, spoon the batter into the skillet. A trigger release ice cream scoop is useful for even portioning. Cook for approximately 1 to 1 ½ minutes on each side or until the edges turn golden brown. Add more oil as necessary after flipping. If the pancakes brown too quickly, lower the heat.
- After both sides are golden at the edges, transfer the pancakes to a wire rack or serving platter. Serve while warm.
Notes
TECHNIQUE TIP: Use a room-temperature starter to speed up the rising time of the pancake batter.
STORAGE: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
SUBSTITUTION: If out of buttermilk, use a mix of milk and lemon juice as a substitute to maintain the tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 318 kcal
- Sugar: 8 g
- Sodium: 559 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.003 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 29 mg
