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Sourdough discard · Breakfast

Sourdough Discard Pancakes & Waffles

Yield
~10–12 pancakes or 6–8 waffles
Fermentation
8–12 hours at room temperature

Method

  1. The night before, combine unfed sourdough discard, flour, and water in a large bowl. Cover and ferment 8–12 hours at normal room temperature, leaving room for expansion.
  2. In the morning, melt butter and stir in sugar and salt. Beat in the eggs.
  3. Add the egg mixture to the fermented batter and mix vigorously until fully incorporated.
  4. Add baking soda and stir until blended. The batter will foam slightly. Cook immediately.
  5. For pancakes, heat a buttered pan over medium heat. Use about ⅓ cup batter each. Cook the first side until bubbles break and the edges set, then flip and cook 1–2 minutes more.
  6. For waffles, preheat and lightly grease the iron. Use about ⅓ cup for a standard iron and cook 3–4 minutes. Mini irons generally take 2–3 minutes.

Policy

  • Bread Pitt policy: no nuts is good nuts.

The final frame

What success looks like

  • Light and fluffy
  • Slight fermentation tang
  • Even browning
  • Crisp waffle edges with a soft center