Light and Fluffy Sourdough Discard Pancakes

Steps

1. 1Set a large skillet over low heat.
2. 2Mix together the wet ingredients
3. 3In a large bowl, whisk the eggs until blended. Add the buttermilk, vanilla, and melted butter and whisk until smooth. Add the sourdough discard and whisk again until mostly smooth.
4. 4Add the dry ingredients
5. 5Add the salt, baking powder, baking soda, and sugar, and whisk until incorporated. Finally add the flour and whisk until incorporated, switching to a spatula for the last few strokes to scrape the sides of the bowl and ensure everything is incorporated.
6. 6Cook the pancakes
7. 7Raise the heat under the skillet to medium. Pour 1 to 1.5 teaspoons oil into the center of the skillet and swirl to coat. Using a 2-tablespoon measure, pour the pancake batter into the skillet. I find I can make 4 pancakes at a time in my 11-inch skillet. Cook for 1-2 minutes on the first side, peaking under the pancakes with a spatula every so often to ensure they aren’t browning too quickly (turn the heat down if they are) or too slowly (turn the heat up slightly if they still look pale after a minute). When the pancakes are lightly browned on the bottom and when their surfaces have some bubbles, flip the pancakes and cook for another 3o to 60 seconds.
8. 8Transfer the pancakes to a cooling rack or directly to hungry eaters’ plates, and repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
9. 9To freeze
10. 10Let the pancakes cool completely, then transfer to an airtight container and store in the freezer for up to 3 months. To reheat, transfer the frozen pancakes directly to your toaster oven or toaster and toast until thoroughly reheated and sizzling slightly, 5 to 6 minutes.