Apple Cinnamon Sourdough Pancakes

Cozy up with a stack of these fluffy pancakes that combine the tangy richness of sourdough with the sweet warmth of cinnamon and apples. Not only do these pancakes taste delicious, but using sourdough discard adds a gut-friendly boost thanks to its natural probiotics and prebiotics. Perfect for a comforting breakfast or brunch!

Servings: 4 (about 2-3 pancakes per person)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 190g flour

• 1 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 24g sugar

• 1 1/2 tsp ground cinnamon

• 42g melted butter

• 240g milk (buttermilk is a great option!)

• 240g sourdough discard

• 1 small apple, peeled, cored, and finely diced

Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, and ground cinnamon.

2. Mix Wet Ingredients: In another bowl, combine melted butter, milk, and sourdough discard.

3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples.

4. Cook: Heat a pan over low heat (about 2 on the dial) and add a small amount of butter. Pour in pancake batter and cook for 1-2 minutes per side, or until golden brown and cooked through.

5. Serve: Enjoy your pancakes topped with warm apple compote or caramel sauce, and a light dusting of cinnamon sugar if desired. Each person can enjoy 2-3 pancakes, depending on appetite.

Additional Tips:

• Variations: Add a handful of chopped walnuts or pecans to the batter for added crunch. You can also substitute the apples with other fruits like pears or berries.

• Substitutions: If you don’t have sourdough discard, you can use regular buttermilk or milk with a splash of lemon juice as a substitute.

• Common Mistakes: Avoid over mixing the batter as it can make the pancakes tough. Also, ensure your pan is at the right temperature; too hot and they’ll burn on the outside while remaining raw inside.

Storing Instructions:

• How to Store Leftovers: Store leftover pancakes in an airtight container.

• Shelf Life: They will keep in the fridge for up to 3 days or in the freezer for up to 2 months.

• Reheating Tips: Reheat pancakes in a toaster or on a skillet over low heat until warmed through. For frozen pancakes, toast or heat in a skillet directly from the freezer.