So, as I care for what my husband refers to as the "gas giants," also known as my sourdough starters, I'm always on the look out for ways to use the all the "discard" from the feeding process. I've tried many recipes. You can check out one for sourdough scones I posted this week. Nonetheless, I think the easiest way to use the discard is to make sourdough pancakes. They're good, easy, have a nice sourdough tang, and don't require extra flour, allowing you to use a lot of the discard. I usually add cinnamon to the pancakes for a little extra flavor, but it's not necessary. I've made the pancakes with all sorts of discard--from starters made with plain all-purpose white flour, to rye, to whole wheat. All are good. I like the warm pancakes smeared with peanut butter, but they're great with butter and/or jam if you prefer. My husband goes the traditional route with syrup. If you make the pancakes on the weekend, you may want to make extra to eat during the week. They keep well and just need to be popped into the toaster to warm and crisp a little.
Sourdough Pancakes -- Makes 12+
4 cups of sourdough starter
2 eggs
1/4 teaspoon of salt
1 teaspoon of cinnamon
Milk
2 teaspoons of baking soda
Heat a non-stick skillet over medium-high heat and spritz it with olive oil or non-stick cooking spray. In a large bowl, combine the starter, eggs, salt, and cinnamon and stir them well. If the batter seems too thick, add a little milk, a tablespoon at a time, until you get the consistency of batter you prefer. Stir in the baking soda and let the batter sit a few minutes. The soda will make the batter puff up a bit. That's good. It will make your pancakes fluffy. Pour about 1/4 cup of batter into the heated skillet for each pancake you make (don't overcrowd the pan). Cook the pancakes for a few minutes until small bubbles appear on the tops and the edges look firm. Flip the pancakes and cook them a minute or two longer or until cooked through. Keep the cooked pancakes warm, and repeat the process with the remaining batter.
