Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil, plus more to coat the skillet
Instructions
- In a large bowl, combine the wet and dry ingredients, EXCEPT for the baking powder and baking soda. Whisk well, cover, and chill overnight in the fridge.
- The next day, sift the baking powder and baking soda directly into the bowl. Whisk everything together until well combined. The texture should be thick and bubbly.
- If needed, add extra milk, one tablespoon at a time, to thin out the batter.
- Let the batter sit for at least 5 minutes. It should be nice and bubbly before using.
- In a large stainless steel skillet, add 1 tablespoon of oil over low heat. Swirl the pan to coat it.
- Using an ice cream scoop, pour â…“ cup of batter into the pan. Cook until golden brown on both sides, cooking on low heat. Flip when the edges puff up and bubbles appear on the surface.
Notes
Serve hot with fresh berries, maple syrup, or strawberry sugar puree. You can also add a dollop of whipped cream for a special treat.
- Prep Time: 960 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg