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Thin sourdough discard pancakes stacked on a plate, folded and dusted with powdered sugar

Sourdough Discard Pancakes (Thin Norwegian Pannekaker)

Thin sourdough discard pancakes in the Norwegian style, lacy and tender and made to roll around jam rather than stack under syrup.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 30 minutes
Total Time 1 hour 5 minutes
Servings: 18 pancakes
Course: Breakfast, brunch, Dessert, Snack
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 4 large eggs
  • 500 ml whole milk 2 cups + 2 tbsp
  • 200 g sourdough discard ¾ cup + 1 tbsp — unfed, straight from the fridge is fine
  • 80 g all-purpose flour ⅔ cup
  • 75 g fine whole wheat flour ½ cup + 2 tbsp — sifted whole wheat; see Notes for substitutes
  • 30 g salted butter 2 tbsp, melted
  • butter for the pan
To serve — sweet (as pictured)
  • strawberry or raspberry jam
  • powdered sugar for dusting
  • fresh berries optional

Equipment

  • Digital kitchen scale Thin batter is all about ratios — we weigh everything, and it's the one tool we'd buy first.
  • Balloon whisk Whisk the liquids before the flour goes in and you'll never need a blender for this batter.
  • 10-inch nonstick crêpe pan Low sides let you swirl the batter thin and slide the pancake straight out.
  • Ladle (¼ cup / 60 ml) One level ladle per pancake keeps them the same thickness — the whole stack cooks evenly.
  • Thin turner / offset spatula Thin pancakes tear if you dig at them. A thin edge slides under cleanly.

Method
 

Make the batter
  1. Whisk the liquids. Whisk the eggs in a large bowl until smooth, then whisk in the milk and the sourdough discard. Getting the liquids fully combined first is what keeps the batter lump-free later.
  2. Add the flour. Add both flours. Whisk just until smooth — a few seconds is enough. The batter should be thin, like heavy cream.
  3. Add the butter. Whisk in the melted butter.
  4. Rest. Cover and rest at room temperature for 30 minutes. Don't skip this (see Notes).
Cook the pancakes
  1. Heat the pan. Heat a 10-inch nonstick or carbon steel pan over medium heat and add a small knob of butter. The pan is ready when the butter foams but doesn't brown immediately.
  2. Pour and swirl. Stir the batter once — it separates a little as it rests. Pour in about ¼ cup (60 ml), lift the pan off the heat and swirl so the batter runs out to the edges in a thin, even layer.
  3. Cook and flip. Cook for 1 to 1½ minutes, until the edges lift and lace slightly and the underside is golden. Flip and cook 30 to 45 seconds more.
  4. Stack. Slide onto a plate and stack them as you go — the steam keeps them soft and pliable. Wipe a little more butter into the pan between pancakes.
Serve
  1. Fill and roll. Fold each pancake into quarters, or spread with jam and roll it up. Dust with powdered sugar and add berries if you have them. Serve warm.

Notes

Chef's tip — the 30-minute rest is the whole recipe. It gives the flour time to hydrate fully and lets the gluten relax, which is the difference between pancakes that roll and pancakes that tear. It also lets the whole wheat soften, so you get the flavor without any grittiness.
  • Discard browns faster. The acidity in sourdough discard speeds up browning, so keep the heat a touch lower than you would for a regular pancake batter — medium, not medium-high.
  • Flour swap. Fine whole wheat flour (sammalt hvete, fin) is what we use. Regular whole wheat works; sift it and expect a slightly heartier pancake. You can also use all all-purpose flour for the palest, most delicate version.
  • Discard hydration. This assumes a 100% hydration starter (equal flour and water by weight). A stiffer discard will make a thicker batter — thin it with a splash more milk until it coats the back of a spoon and runs off easily.
  • Only unsalted butter? There's no salt in this batter beyond what's in the butter. With unsalted butter, add a pinch of fine salt — about ⅛ teaspoon.
  • Make ahead. The batter keeps in the fridge for up to 2 days and actually improves — it gets a little tangier. Whisk and thin with milk before using. Cooked pancakes keep 3 days in the fridge, stacked and wrapped, or freeze with parchment between them.