I have posted quite a few sourdough recipes lately, but none so far that provide you with what to do with the discard (also referred to as refreshment) when you haven’t used your sourdough starter in a week or so, and your starter is screaming at you to “feed me”! It simply cannot be ignored until the next time you feel like baking bread or whatever. It’s a living organism. It needs sustenance. You feed your pets, right?!?! In fact, a sourdough starter is every bit as needy as your dog or cat. Just not a pest when it gets hungry. No forlorn, you don’t love me, or you’re trying to starve me look that dogs and cats can exibit when it’s getting close to chow time! Believe me, our cats have “the look” down pat. But before I go any further, a bit of information for anyone not familiar with using a sourdough starter.

When you use a portion of a sourdough starter for a recipe, you need to replace that amount with equal parts flour and water. (You can always use more or less flour and water, but always in equal proportions.) But here’s the important part. If you haven’t used and replenished the starter within 7-10 days, you must remove some of the starter (discard) and feed what remains new flour and water if you want the hungry yeasty beasties to stay alive. Basically, the new infusion of flour and water sustains the life of the starter for another 7-10 days. At which time you have to start the whole process over again. (And I know what you’re thinking if you’ve never played with a sourdough starter. Just what I would need right now. One more hungry “mouth” to feed!) But I must tell you, the joys of baking with a sourdough starter far outweighs the inconvenient 5 minutes or less it takes to “feed” your new best friend. (I’ve named my starter Renee which means reborn.)

But this recipe is for people who have a starter happily residing in their refrigerator, but maybe haven’t had the time, energy, or the need to bake bread recently. And believe me, I get it! Not everyone wants or has the inclination to bake sourdough bread every week, but still wants to keep their starter alive and happy. And who doesn’t feel guilty when they throw food away. Even if it’s just a bit of sourdough starter.

Well, have I got a great guilt free way for you to use your discard. Make sourdough pancakes. (More “discard” recipes to come in the next few weeks.)

Believe me, there are few pleasures as great as sinking your teeth into a couple of these pancakes dripping in warm maple or berry syrup. Oh man – these pancakes are really delicious. And very easy to prepare. And what a great way to start your morning. Breaks up the monotony of toast, bacon, and eggs.

So stay positive everyone. Keep having fun in your kitchen. And remember to feed your starter. Coming Renee!

As always, peace, love, and good health to all.           

1 lg. egg

½ c. whole milk

¾ c. stirred down sourdough starter

¾ c. unbleached all-purpose flour, or a bit more as needed (You can also use a mix of white and whole wheat flour.)

½ tsp. baking soda

½ tsp. baking powder

½ tsp. sea salt

1 T. granulated sugar

2 T. melted butter

Beat the egg, milk, and sourdough starter together in a medium sized bowl.  

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and sugar together. Add to the egg mixture, mixing well. Stir in melted butter. (If the batter seems too thin, add a bit more flour.) Set aside for about 30 minutes to allow the sourdough starter time to work its magic with the other ingredients. 

Lightly grease a hot griddle. Spoon the batter onto the griddle and cook until bubbles begin to appear on top. Then flip to cook the other side. Refrain from flipping multiple times.

Serve hot off the griddle. We like our pancakes with soft butter and warm maple or berry syrup. Of course we do!