Makes 16 4-inch pancakes, serves 4 to 6
Ingredients
1½ cups (212 grams) all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon table salt
2 large eggs
¼ cup plus 1 teaspoon vegetable oil
1 cup (285 grams) 100% hydration sourdough discard
1 cup milk
½ teaspoon vanilla extract
Preparation
1. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and ¼ cup oil in second medium bowl until well combined. Whisk sourdough discard, milk, and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.
2. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If flapjack is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
3. Using 2-ounce ladle or ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch rounds. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.
