Sourdough Discard Pumpkin Pancakes
Serves 6
5 mins prep
15 mins cook
5 mins Resting time
20 mins total
The easiest breakfast you'll make this fall, and it has potential to use up all your sourdough discard.
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Preheat a large cast iron pan over medium high heat.
In a large bowl, mix together all of the ingredients
Initially, the batter will be fluffy because of the baking soda. Let the batter rest and settle for 15 minutes.
Melt 1 TBS of butter in the cast iron pan. Scoop 1/4 cup of batter into the pan and leave it alone. When the top of the batter starts to bubble, about 5 minutes, flip it over and cook on the other side for an additional 2-3 minutes.
Transfer to a plate and melt another TBS of butter into the pan repeating these steps until all of the batter is gone.
Serve with cinnamon butter and a drizzle of maple syrup.
