I am late to the sourdough craze. During the pandemic I managed to avoid the sourdough baking adventure. Reminded me too much of the Amish friendship bread starters thirty years ago where I found myself babysitting a Ziploc bag of gloopy glob, that had to be fed and shared regularly with friends, neighbors, or whoever would take some off your hands. I gave my friendship starter a heroes’ salute and into the trash it went.
Now I’ve decided there’s something to be learned from the mix of flour, water, air, and native wild yeast (A sense of place). Maybe, it’s the wine education and improved understanding of the complexity of life with natural fermentation and yeasts, but I am suddenly digging the sourdough.
My good friend gifted me her sourdough discard with solid instructions for its care. She convinced me my sourdough starter would not be a demanding child. If I grew tired of my new companion, I could throw it in the freezer. If I was busy, I could keep it in the refrigerator for weeks at a time, and when I finally remembered “Herman” who lay dormant in a mason jar in the back of my refrigerator I could at my whim bring him back to life.
I was not intending to post my first recipe using my ripe discarded sourdough, but I was tickled, and the sourdough pancakes were the most flavorful and fluffy pancakes I have ever made. I made a stack, snapped a photo to share with my friends and wrapped them up and placed them in the freezer for a quick breakfast in the days ahead.
Herman is back in the refrigerator lying in wait for his next debut. In the meantime, here is a great, fool proof recipe to use sourdough discard.
Best Sourdough Pancakes
Makes 12 pancakes
Recipe adapted from TasteofLizzzyT.com
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sourdough discard at room temperature
1-1/2 cups 2% milk, at room temperature
1 large egg beaten at room temperature
2 Tablespoons vegetable oil
In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, cinnamon and nutmeg.
Add the sourdough starter, milk, beaten egg, and oil to the top of the dry ingredients. Mix well just until combined. Do not overtax. A few lumps is okay.
Grease a griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium low heat.
Ladle 1/3 cup of the batter on to the hot griddle or in a skillet. Cook until the batter bubbles on top and gently flip the pancake.
Cook for an additional 1-2 minutes until throughly cooked and golden brown.