A secret to a great pancake recipe: For the home baker who keeps a sourdough starter, every time you feed that starter you have to reduce the quantity or face possibly ending up with an Olympic sized pool’s worth of starter.
When you are baking maybe three loaves a week, and even if you refrigerate the starter for a week or two, the excess starter is a reality. So what do you do with this excess? You would rather not just toss it in the garbage and definitely not down the drain (unless you enjoy keeping your plumber’s wallet well-padded) so what’s to be done?
Well, PANCAKES are one delicious and easy way to use this extra starter up.
For anyone who wonders if there’s something better you can do with that extra quarter cup of flour that may go into the compost bin each time you feed your active starter, here’s an AMAZINGLY YUMMY pancake recipe that you can make using your excess starter (when it’s not going to making loaves, obviously). Simply save up a couple of feeds’ worth of excess starter and when you have enough, in this case about 1/2 cup for ~8 pancakes or waffles, mix up a Saturday morning breakfast batch of pancakes. Even if it’s Tuesday night; nuthin’ wrong with pancakes for dinner. After all, pancakes are really just another form of bread but with some egg added.
If you haven’t accumulated a half cup of starter (full cup for a double batch) but are looking for pancakes tomorrow morning, just take your current excess and build it up to about a half-cup when also you feed your starter tonight. Your “excess” starter will then be ready to use in the morning.
|Sourdough Pancakes or Waffles|
|Serves 2 to 4
(about 8 pancakes)
95 g (3/4 cup) flour*
1/2 Tbsp sugar
1/8 tsp salt
1/2 Tbsp baking powder
122 g (1/2 cup) milk
145 g (1/2 cup) extra*¹ sourdough starter
28 g (2 Tbsp) melted butter
|Serves 4 to 8
(about 16 pancakes)
190 g (1½ cups) flour*
1 Tbsp sugar
1/4 tsp salt
1 Tbsp baking powder
245 g (1 cup) milk
290g (1 cup) extra*¹ sourdough starter
56 g (1/4 cup) melted butter
- Sift together the first four (dry) ingredients into a bowl.
- Beat eggs and milk together in a separate bowl. Whisk in sourdough.
- Add wet to dry ingredients, mix just until well incorporated.
- Let rest about 10 minutes.
- Meanwhile, turn the oven on and then off as soon as it gets to 90-100 ºF (this should only take a couple of minutes), set a plate in the oven to warm.
- After 10 minutes, gently mix the melted butter into the batter.
- Spoon out and cook on a hot griddle or waffle iron. Add a bit of milk if the batter is too stiff.
- Stack finished pancakes onto your warmed plate in the oven while finishing the rest.
- Serve with butter, syrup or your favourite toppings.
- You can use All-Purpose flour or a mix of All-Purpose and Whole Wheat if you wish.
*¹ “extra” refers to either accumulated excess/discard starter you’ve collected for a bit or even “fresh” excess you made just yesterday specifically for pancakes. I often feed my starter more than normal the day before I plan on making these pancakes so I have a full serving of starter ready to use. Do not, however, use the discard from a starter you’ve just made from scratch; at this early stage (first 1 or 2 weeks), you risk adding very questionable beasties. Toss this into the compost; you’ll have plenty of excess starter soon enough once the baby starter gets going fully.
FOR WAFFLES: Use just under 1/4c batter each but your particular waffle iron will dictate how much you will need.
FOR EXTRA FLUFFY WAFFLES: Separate egg yolks and whites. Beat the yolks with the milk and add with sourdough to dry ingredients. Let rest; add melted butter then fold in stiffly beaten egg whites. Bake in a hot waffle iron or on a griddle.