Sourdough Discard Pancake

• Serves 4-6
• Adapted from Food52
• Requires overnight fermentation
• Remember to butter sides of dutch oven before pouring batter.
• Try baking for 17 minutes. First bake was for 15 and may have been underdone.

Ingredients

Day 1

• ½ cup sourdough discard
• 1 cup all-purpose flour
• 1 cup whole milk

Day 2

• 3 eggs
• 1 tsp baking soda
• 2 Tbsp sugar
• 1 tsp cinnamon
• 1 tsp salt
• 1 Tbsp unsalted butter
• Seasonal fruit

Recipe called for 3 peeled and halved pears, but we used 2 peeled and sliced Gala apples.

Directions

1. The night before you plan to make this pancake, mix your sourdough discard with the flour and milk, then let it sit overnight at room temperature, covered with a cloth.
2. The morning of, stir your fermented flour and milk mixture well. Add the eggs, baking soda, sugar, cinnamon, and salt. Mix well.
3. Place a cast-iron skillet or dutch oven inside the oven and heat to 450° F.
4. When the oven is hot, remove the skillet, add 1 Tbsp butter, and swirl until melted. Sprinkle in a very thin layer of your favorite sugar, then add your fruit to the bottom of the pan. Add the pancake batter.
5. Return the pan to the oven for 15-20 minutes. The pancake is ready when the top is evenly browned and the edges are crisp.
6. Flip your sourdough pancake onto a plate, fruit side up, and serve hot with maple syrup and butter on top.