Fruit Cake
– 1 cup sourdough discard – 1 cup all-purpose flour – 1 cup milk – 1 egg – 2 tbsp melted butter – 1 tbsp sugar – 1 tsp baking soda – 1/2 tsp salt – Butter or oil for cooking
In a large bowl, whisk together the sourdough discard, flour, and milk until smooth. Let it sit for about 5–10 minutes while prepping the rest.
In a separate bowl, beat the egg lightly. Add the melted butter and sugar, stirring until well combined. Set this wet mixture aside.
Add the baking soda and salt to the resting batter. Stir briefly, then fold in the egg mixture until the batter is just combined.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Let it get hot before adding any batter.
Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top and edges look dry, then flip and cook another minute or two.
Serve warm with maple syrup, fruit, or any toppings you love. These pancakes are fluffy, flavorful, and a great way to use up discard!
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