Ingredients:

  • 1 cup (120g) einkorn sourdough discard
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon (12g) sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup (180ml) milk (dairy or non-dairy)
  • 2 tablespoons (30ml) melted unsalted butter (plus extra for cooking)
  • Maple syrup
  • Fresh berries
  • Yogurt
  • Nuts

Instructions:

  1. Combine einkorn flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  2. In a separate bowl, whisk together the sourdough discard, egg, milk, and melted butter until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold until just combined (lumps are okay!).
  4. Place a skillet over medium heat and add a small knob of butter to coat the surface.
  5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip and cook the other side until golden brown, approximately 1-2 minutes.
  6. Serve pancakes topped with your choice of maple syrup, fresh berries, or yogurt.