About the Recipe
This version adds digestibility, depth of flavor, and gut-friendly fermentation—without changing the soul of the recipe.
Ingredients
How to Add Sourdough Discard
Use this instead of part of the liquid, not in addition to it.
Add
¾ cup active or unfed sourdough discard
Reduce
Reduce milk by ½ cup
Reduce melted butter/oil by 1 Tbsp
Updated Wet Ingredients (with Discard)
2 large eggs
¾ cup sourdough discard
¾ cup milk (or buttermilk / dairy-free)
3 Tbsp melted butter, ghee, or avocado oil
1 Tbsp raw honey or maple syrup (optional)
Batter should be thick, spoonable, and slightly airy.
Preparation
Mixing Notes (important)
Gently fold discard in last to avoid overmixing.
Let batter rest 10–15 minutes before cooking—this improves texture and digestibility.
If batter thickens too much while resting, add 1–2 Tbsp milk.
Cooking Instructions (same method)
Medium heat, well-greased skillet or griddle
¼ cup batter per cake
Cook 2–3 minutes per side until golden and set
Flavor Pairing Tips
Sweet: honey butter, cinnamon, berries
Savory: cheddar + chives, jalapeño, garlic butter
Hearty: fried egg, avocado, chili drizzle
Storage
Refrigerate 3–4 days
Freeze up to 2 months
Reheat in skillet or toaster oven (best texture)