Method:
@FullProofBaking Sourdough Discard 1. Thaw out your sourdough discard overnight (in the fridge).
Buckwheat Pancakes (or Waffles!) *If you do not have sourdough discard, you can prepare fresh sourdough starter
(Prepare by mixing 110g water, 110g flour, and 20g active starter and
letting it sit at room temperature for up to 12 hours)
*I use my regular starter discard, which is a 100% hydration (equal parts water
and flour), 10% rye/90% bread flour starter that I collect and store in the freezer.
*You can use whatever discard you have, though note that if you are using a stiff
starter, it might be a good idea to add a bit more water to the final batter to get
the right consistency.
2. Place a heavy, non-stick skillet on your stovetop on medium heat to warm up while you
prepare the pancakes. Likewise, if you are making waffles - now is a good time to warm
up your waffle maker.
3. In a medium bowl, combine the milk, eggs, and melted butter and whisk together.
4. To the same bowl, whisk in the sourdough discard until well combined.
5. In a small bowl, add the all-purpose flour, buckwheat flour, granulated sugar, baking
powder, baking soda, and salt. Whisk to combine.
6. Right on top of the wet ingredients, add the dry flour mix. Use a spatula to fold the flour
I hope you enjoy the delicious fluffy pancakes (or waffles)! These are really stellar - a true family
mix in - but be careful not to over-mix.
favorite that we traditionally make on the weekends. Top with butter, maple syrup, and a
heaping handful of blueberries!
7. Add a tablespoon of canola oil to your skillet and use a paper towel to wipe the oil evenly
over the surface. Measure out 1/3 cup pancake batter per pancake. I can fit two at a time
Ingredients List:
easily in my skillet. Approximately 2-3 minutes cooking on one side (you’ll see lots of
150g (scant ⅔ cup) milk (can substitute oat or coconut milk)
bubbles come up to the surface, and the edges of the pancake will dry up a bit), then flip
100g eggs (2 large eggs)
over and cook another 2 minutes on the second side.
57g (¼ cup) melted, unsalted butter
240g (~1 cup) sourdough discard* (see notes below in step 1)
8. Top each pancake with butter and maple syrup as it comes off the skillet. Stack the
85g (~¾ cup) all-purpose flour
buttered pancakes to keep them warm (can cover with a warm kitchen towel) as you
20g (2 Tbl) buckwheat flour
28g (2 Tbl) granulated sugar (can halve this amount if you’d prefer less sweetness) prepare the rest of the pancakes. Top with lots of warm maple syrup and blueberries!
1½ tsp baking powder
½ tsp baking soda
6g (1 tsp) fine grain sea salt
Canola oil (for oiling the skillet)
Optional: more butter for topping, warm maple syrup, blueberries
