Maple Walnut Sourdough Pancakes

Toasted walnuts and a good maple syrup carry these pancakes, sourdough discard in the batter adds the tang and keeps them from tasting one-note sweet.

Another one in our weekend pancake rotation, we make a double batch every Sunday, sometimes Saturday, so there's extra 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

• 42g melted butter

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

• 240g sourdough discard

• 1/2 tsp maple extract (or 2 tbsp maple syrup)

• 1/2 cup chopped walnuts (toasted if preferred)

Instructions:

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

2. Mix Wet Ingredients: In a separate bowl, combine melted butter, milk, sourdough discard, and maple extract (or maple syrup).

3. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped walnuts.

4. Cook: Heat a pan over low heat 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: Top pancakes with extra chopped walnuts, a dollop of whipped cream, and a generous drizzle of maple syrup.

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Additional Tips:

• Variations: For added flavor, try mixing in a pinch of cinnamon or a few chocolate chips. You can also experiment with other nuts like pecans or almonds.

• Substitutions: If you don’t have maple extract, you can use vanilla extract for a different twist. If you prefer not to use maple syrup, honey or agave syrup are good alternatives.

• Common Mistakes: Be cautious not to overmix the batter, as this can make the pancakes dense. Ensure your pan is adequately heated to avoid uneven cooking.

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, heat directly from the freezer or toast until heated thoroughly.