Ingredients
Equipment
Method
- Preheat skillet over medium-low heat for 5–10 minutes until a drop of water sizzles on contact.
- Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl.
- In a separate bowl, whisk discard, milk, egg, melted butter and vanilla until smooth.
- Pour wet into dry and fold until just combined. Batter should be lumpy do not overmix.
- Rest batter 3–5 minutes while the pan finishes heating.
- Melt butter in pan. Pour ¼ cup batter per pancake. Cook 2–3 min until bubbles form and edges look set.
- Flip once. Cook 1–2 min until the second side is golden. Repeat with remaining batter.
Notes
Lumpy batter = fluffy pancakes. Overmixing develops gluten and flattens them.
·Always use fresh baking powder and baking soda stale leavening causes flat pancakes.
·Cook on medium-low (300–325°F). High heat browns the outside before the inside cooks through.
·Older discard gives more tang. Fresher discard gives a milder, sweeter flavor.
·Fridge: store cooled pancakes with parchment between layers for up to 3 days.
·Freezer: freeze layered with parchment for up to 2 months. Reheat in toaster for best results.
·Overnight batter: mix without leavening, refrigerate, then stir in baking powder and baking soda just before cooking.
