Sourdough Discard Pancake Muffins
A fast and easy breakfast recipe that uses up sourdough starter.
Ingredients
Dry Ingredients
- 225 Grams All Purpose Flour (1 1/2 Cups)
- 50 Grams White Granulated Sugar (4 Tablespoons)
- 6 Grams Baking Powder (1 Teaspoon)
- 1 Gram Salt (1/4 Teaspoon)
Wet Ingredients
- 226 Grams Sourdough Starter (1 Cup)
- 360 Grams Milk (1 1/2 Cups)
- 56 Grams Butter, Melted (1/4 Cup)
- 4.34 Grams Vanilla Extract (1 Teaspoon)
- 1 Large Egg
Optional
- Maple, Fruit, or Buttermilk Syrup
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Lightly grease a mini muffin tin and set aside.
- In a medium mixing bowl: whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a small mixing bowl: whisk together the wet ingredients: sourdough starter, milk, butter, vanilla extract, and egg.
- Stir the wet ingredients into the dry ingredients until well combined. Let rest for 3 minutes.
- Scoop batter into the muffin tin, filling each slot.
- Bake for 17 to 20 minutes. When an inserted toothpick comes out clean, they're done.
Notes
Make sure to whisk your dry ingredients thoroughly before you add the wet ingredients to avoid clumping.