One of the benefits of so many people working from home is that a lot of local chefs are doing (and sharing) more home cooking. I stumbled onto this recipe after falling down a deep online rabbit hole, landing on Chef Rocco's instagram account. Given the delicious-ness of all things Libretto, I knew this recipe would not disappoint. The in-house taste tester labeled these restaurant quality pancakes -- so you know they're a winner!
SOURDOUGH DISCARD PANCAKES // makes ~15
Ingredients:
1-1/2 cups white flour
3 tsp baking powder
1/4 tsp salt
3 Tbsp sugar
1-1/4 cup milk
1 egg
1 tsp vanilla
1/2 cup (125g) sourdough discard
2 Tbsp neutral oil
3 tsp baking powder
1/4 tsp salt
3 Tbsp sugar
1-1/4 cup milk
1 egg
1 tsp vanilla
1/2 cup (125g) sourdough discard
2 Tbsp neutral oil
What to do:
Combine everything in a bowl and stir until smooth. Let the batter rest while the pan or griddle heat up. Cook on each side until cooked through.