Sourdough Pancakes

• 1 cup (227g) buttermilk (if you don’t have buttermilk, mix scant 1 cup whole milk with 1 Tbsp lemon juice)
• 1/2 cup (113g) unfed sourdough discard
• 1 1/2 cups (180g) unbleached flour (sifted)
• 1 1/2 tsp sugar
• 1 large egg (room temperature and beaten)
• 3 Tbsp (42g) warm melted butter or cooking oil + more for griddle
• 1/2 tsp vanilla extract
• 1 tsp finely grated fresh lemon zest
• 1/2 tsp salt
• 1/2 tsp baking soda

Prepare the Night Before:

The night before you plan to enjoy pancakes, mix the first 4 ingredients together in a medium bowl: 1 cup (227g) buttermilk (if you don’t have buttermilk, mix scant 1 cup whole milk with 1 Tbsp lemon juice), 1/2 cup (113g) unfed sourdough discard, 1 1/2 cups (180g) unbleached flour (sifted), and 1 1/2 tsp sugar. Let stand at room temperature, covered, 10-12 hours for flavor development and rise. It will be bubbly the next morning.

When Ready to Make and Serve:

Just before cooking, add the remaining ingredients to the mixture from previous step and mix until just combined (do not over-mix). Preheat a griddle over medium heat and butter or oil surface prior to pouring batter. Ladle onto hot griddle and cook until bubbles are present, then turn to finish cooking. Blueberries may be added during cooking if desired. Yields approximately 1 dozen 4” pancakes.