Breakfast for 6
Sourdough Discard Pancakes
Sourdough discard batter rises with yeast, then cooks into tender pancakes on a lightly oiled skillet.
Typical price
$1.63for 4 servings
$0.41 per serving$1.63 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: natashaskitchen.com
- 137 minstart to table
- Involveddifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianKid-friendlyBudgetBreakfasts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Buttermilk$0.05/oz typical | 8.5 oz | $0.43Typical price |
| Bagels, English muffins, croissants$0.70 each typical | 1.25 | $0.82Typical price |
| Eggs$0.30 each typical | 1 | $0.30Typical price |
| Total for the servings shown | $2.45 | |
Pantry staples you likely have
Olive and cooking oilSugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepperFlour
Not included in the cost.
Ingredients
- 1 cup warm water
- 1 cup low fat buttermilk
- 100 g sourdough discard
- 1 large egg
- 2 tbsp extra light olive oil (optional)
- 3 tbsp granulated sugar
- 1 1/2 tsp instant yeast
- 1 1/4 tsp fine sea salt
- 2 2/3 cups all-purpose flour
Steps
- Stir the warm water, buttermilk, sourdough discard, sugar, yeast, salt, and flour in a large bowl until combined.
- Cover the bowl and let the batter rise at room temperature for 2 hours.
- Whisk the egg and olive oil into the risen batter until just blended.
- Heat a lightly oiled large skillet over medium heat.
- Pour 1/4-cup portions of batter into the skillet and cook for 2 to 3 minutes, until bubbles form.
- Flip the pancakes and cook for 1 to 2 minutes until browned and cooked through.
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