Basic pancakes

Yield: 10-12 pancakes

Time: 45 min - 1 hr

*I generally add baking soda when I’m using buttermilk as my main liquid (acids react with baking soda to create CO2, which gives your pancakes lift). If you use baking soda, only use 3% baking powder. Without baking soda, stick with 4% baking powder.

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Baker’s percentage

• AP flour: 100%

• Hydration: 190%

• Eggs: 56%

• Fat: 30%

• Sugar: 15%

• Salt: 2%

• Baking powder: 3-4%

• Baking soda*: 1%

Sponge:

Ingredients, Measurement:

• AP flour: 90g

• Sourdough discard: 180g

• Milk: 252g

• Sugar: 27g

Pancake batter:

Ingredients, Measurement

• Eggs: 2 large, ~100g

• Butter, melted: 57g, 4 tbsp

• Salt: 4g

• Baking powder: 6g

• Baking soda*: If using, 2g

1. Sponge: Combine flour and sugar. Add milk and discard. Mix just to combine – it will be lumpy. Cover and let rest at room temperature for 8-12 hours.

2. Batter: Add in eggs, melted butter. Whisk to combine. Add salt, baking powder, and baking soda (if using). Lightly mix until incorporated – DO NOT OVERMIX. Let mixture sit for 15-20 min.

3. Heat up oiled griddle or oiled nonstick pan. Transfer batter to large measuring cup. Cook pancakes on one side until bubbles emerge, then flip over and cook other side until golden brown. Enjoy!