Apple Cinnamon Sourdough Pancakes

Diced apple cooked down with cinnamon before it goes into the batter is what makes these taste more like apple pie than a standard pancake.

Weekend pancakes are a real tradition here, every Sunday, sometimes Saturday, and always a doubled batch to stretch through the week.

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

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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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.

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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.