One of the easiest ways to use excess sourdough starter is by making pancakes.
In fact, you may even want to increase the amount of starter you have on hand, just for this recipe!
There’s no additional flour used in this recipe, so there are two ways to have enough starter for a larger batch:
When you feed the starter, set aside a few feeding’s worth of excess starter in a container in the fridge. Refrigerate it immediately after separating it from your main starter container, and use it within 2 - 3 days.
When you feed your starter the day before you want a large batch of pancakes, set aside the excess in a separate bowl (it will probably be something like 1/4 - 1/2 cup in volume) and feed it separately. You can quickly scale up the amount of starter you have for a recipe… for example, you could add 200g each of flour and water to the bowl of excess starter the night before you want to make pancakes for breakfast; cover it, and it will be ready to use in the morning.
If you need even more starter for the recipe, then feed the excess starter both morning and evening on the day before you want to make the pancakes.
3/4 cup sourdough starter
scant 1/8 tsp sea salt
scant 1/4 tsp baking soda
Preheat your frying pan (eg, a cast iron pan) over medium high heat.
Working quickly, stir the ingredients together in a medium-sized bowl.
Drop a Tablespoon of your choice of cooking fat (eg, butter or lard) into the hot pan and swirl it to coat the bottom of the pan.
Spoon the pancake batter into the pan, making a few smaller pancakes or one large pancake.
Lower the heat to medium; flip the pancakes when the bubbles pop on the surface and the bottom is starting to brown.
Cook on the other side for a couple more minutes, or until browned.
Remove from the heat, and serve with your favourite toppings!
If you’re scaling up your sourdough starter to make a larger batch of pancakes, here is a list of proportions:
2 cups sourdough starter
1/4 tsp sea salt
1/3 - 1/2 tsp baking soda
Follow the same method above to make the pancakes.