Pancakes: Using discarded sourdough starter.

I have only once found time to make bread, but the wild starter needs daily attention. Every day I throw out 80% of the starter that has been digested by the yeast and bacteria, then feed the remaining ones with fresh flour and water. What to do with the discarded starter?

Eventually, I realized that very little starter is required for the recipe that I am using. So I cut down the discard to about 80 g, a few oz. (I recently doubled it, so that Lou and I can both have a pancake daily.)

I decided to try making pancakes with it. After experimenting, here is the recipe that I use. I don’t measure anything, and it doesn’t seem to be necessary.

Ingredients:
discarded starter, about 80 g or 3 oz (Texture of my starter is like batter. Drier starter would need added milk or water.)
1 large or jumbo egg
1 T butter
sprinkle of salt
sprinkle of baking soda

Add the egg to the starter and whisk it until blended and a bit foamy. (Somehow, the starter makes the egg mix up faster.) Now I whisk the egg separately and mix into starter gently to preserve bubbles. Melt a tablespoon of butter in a cast iron skillet, swish it to cover the bottom, and pour whatever comes out into the batter. Add a little salt and a little baking soda. The soda lightens the batter even more, but too much makes it bitter. Stir it up, pour it all into the skillet, and cook like a pancake, i.e., medium high heat (that makes water drops skim across surface) for a few minutes until bubbles set, then flip and cook a bit longer. (You could add some sugar, but we just put a little honey or jelly on top after cooking.)

If I have more people to feed, I add an additional 1/2 c. or so each of milk (or water) and whole wheat flour, an extra egg, and about 1/4 t. salt and 1/2 t. soda. It’s nice to rest it for awhile to let the fresh flour begin to ferment, but not necessary.

Bubbles still wet, especially in center.

Bubbles still wet.

Bubbles dry - ready to flip.

Bubbles dry – ready to flip.

Ready to eat!

For me, this is pretty healthy food. The wheat has all been transformed by the yeast and bacteria, and butter and eggs (both preferably from grass fed animals) are staples for me. Plus, this is so easy to make. Plus, there is not much junk food available around here, and this seems like a treat food.

Know your farmer.
Aggie

12 thoughts on “Pancakes: Using discarded sourdough starter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s