Better Sourdough Discard Pancakes in 38 Seconds
By Bubba Goodcrumb · · 33 seconds
Turn sourdough discard into softer, tastier pancakes with one easy batter ratio: 1 cup discard replaces about 1/2 cup flour and 1/2 cup liquid. Add milk 1 tablespoon at a time until the batter slowly ribbons from the spoon, then rest 5 minutes before cooking for tender pancakes with crisp edges.
Video transcript & original script
Original production script
From the original Bubba Goodcrumb post in Ori. This may include production directions and may differ from the final spoken wording.
HEADLINE: BETTER PANCAKES FROM DISCARD
RUNTIME: ~38 s · 94 spoken words
HOOK: For tastier home pancakes, let discard replace part of the flour and liquid.
BEAT 1: Discard already contains flour and water, so treat it like both. One cup discard can replace about half cup flour and half cup liquid. [on-screen: 1 cup discard = 1/2 cup flour + 1/2 cup liquid] [b-roll: measuring discard, flour, and milk]
BEAT 2: If your batter looks thick, loosen it one tablespoon of milk at a time. Pancake batter should slowly ribbon off the spoon. [on-screen: Add milk 1 tbsp at a time] [b-roll: batter dripping from spoon]
BEAT 3: Rest the batter 5 minutes before cooking. That tiny pause hydrates the flour and gives you softer pancakes with crisp edges. [on-screen: Rest 5 minutes] [b-roll: timer, then pancakes sizzling]
CTA: Save this ratio, make a stack, and tag Bubba Goodcrumb with your discard win.