This may be the easiest way to use discards. This also works out for me because my wife really likes pancakes.
As usual, leaven both sours and rises the batter. However, a chemical leavener is necessary to finish the pancake, at least in this recipe. My guess is that relying only on the leaven would lead to a too-thick batter.
Sourdough pancakes is also a good setting for experimenting with a starter. My starter sours the batter nicely overnight. This is the reason I substituted the whole milk for the buttermilk in the original recipe. See how your starter behaves as you vary fermenting time and storage temperature of the overnight sponge (the thing mixed together in the first step). In this way, working with a starter is like building a relationship and is one reason why sourdough bakers are prone to growing attached to their starters.
Derived from a recipe on the King Arthur Flour website. Start with 125 grams of flour for two people and work from there.
- 100% all-purpose flour
- 12% white sugar
- 188% whole milk
- 100% sourdough starter
- 1 large egg per 125 grams all-purpose flour
- 20% melted butter
- 0.5% salt
- 2.0% baking soda
- Stir together the flour, sugar, milk, yogurt, and starter. Ferment overnight.
- Stir together the eggs, butter, salt, and baking soda. Make pancakes.