Ingredients for the published batch
| Ingredient | Amount |
|---|---|
| Sourdough discard at 100% hydration | 200 g |
| All-purpose or plain flour | 1½ US cups |
| Granulated sugar | 2 tablespoons |
| Baking powder | 3 teaspoons |
| Ground cinnamon | 1½ teaspoons |
| Kosher salt | ½ teaspoon |
| Ground nutmeg | ½ teaspoon |
| Eggs | 2 |
| Milk | 1¼ US cups |
| Vanilla extract | 2 teaspoons |
| Unsalted butter, melted and cooled | 2 tablespoons, plus a little for the pan |
| Orange zest | 1 tablespoon, optional in the source recipe |
The author portions the batter at about a third of a US cup per pancake. Use the source recipe if you need its original yield or cup-to-metric switch. The discard itself should be weighed because its volume can change with bubbles. A stiff discard will put more flour into the batter at the same 200 g weight. Start with the intended hydration before changing the other liquids. [1] [2]
Mix and cook on the same morning
- Whisk the flour, sugar, baking powder, spices and salt in one bowl.
- In another bowl, combine the eggs, milk and vanilla. Add the discard and cooled melted butter as directed, with zest if using.
- Combine the wet and dry ingredients and whisk until the batter is even. Start heating a lightly greased skillet on medium-low.
- Pour a first portion and see how fast it colours. Flip once bubbles form and the edges start to set.
- Cook the second side until browned and check that the centre is set. Repeat, adjusting the heat if the outside colours too quickly.
The source suggests roughly two to three minutes on each side. Your skillet and portion size can move those times. Let the first pancake tell you whether the surface is too hot. If the outside darkens before the centre sets, turn the heat down and keep the portions consistent. Cook the batter fully. Raw discard, flour and eggs should stay out of taste tests. [1] [3]
Read the first pancake before you adjust the batter
| What you see | What to change first |
|---|---|
| Bottom darkens while the centre is still wet | Lower the heat and cook the next portion through more gradually. |
| Edges are still fluid when you try to flip | Wait for the edge to set enough to slide the spatula underneath. |
| A thick mound hardly spreads | Confirm the measurements and discard hydration before changing the milk. |
| The first pancake is pale but cooked | Give the skillet time to warm for the second, then check how it colours. |
Baking powder gives this batch lift. If it stays flat despite a well-heated pan and the correct portions, check the baking powder and the measurements before changing the discard. You can compare a second pancake on the same pan rather than adjusting the whole batch immediately. [1]
Crispy Crust’s planned recipe notes would let you save the discard weight, pan setting and scoop size that worked. That is enough to repeat the breakfast even if the next discard jar looks a little different.
Keep the first and last portions comparable
The source lists ten pancakes at its portion size. If you make smaller ones, expect more pancakes and use the same cooked-centre check rather than carrying over the original minutes. Use the same scoop for the batch. A large second pour can stay wet longer even at the same heat. If you cook in batches, bring the pan back to a steady heat before adding the next portions. Open the first cooked pancake if you are unsure about the centre, then use that comparison for the rest. [1]
Find a discard recipe by grams available and compare the original recipes before choosing what to make.