If you ever get the impulse to create a sourdough starter, you’ll periodically have starter to discard. That’s wasteful … but you can use this excess starter to make a batch of delicious pancakes. So get out your cast iron frying pan and get to it.
Sourdough Pancakes – 10-11 pancakes
2 tbsp sugar
1 tsp salt
2 cups sourdough starter
1 /2 tsp baking soda**
1 tbsp water
** The original recipe used 1 1/2 tsp of baking soda but I found that gave the pancakes a bitter taste.
In a very small bowl, measure out the baking soda and reserve.
In a large mixing bowl, whisk together the eggs. Add the salt and sugar and beat until the sugar is dissolved.
Add the sourdough starter to the egg mixture.
Add the water to the baking soda, mix well to dissolve and pour into the bowl with the egg and sourdough mixture.
Beat quickly with a whisk until you get a homogeneous mixture. Do not whisk too long.
Preheat a griddle or non stick pan, lightly brushed with a paper towel dipped in vegetable oil, over medium heat. Spoon the batter onto the griddle in 1/4 cup amounts.
When bubbles appear on the top of pancakes, turn them over.
Cook until golden brown on the second side as well.
Serve with syrup, jam or however you’d like