So what can you do with a bunch of starter that’s been sitting out on the counter all night long? Why not eat it? Old school sourdough pancakes are nothing more than slightly sweetened, egg-enriched starter, poured onto a hot griddle. They were a staple of frontiersmen in the north woods back in the day, and are still a fabulous way to use up excess starter. The recipe goes like this:
2 cups sourdough starter, left sitting out all night
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
1 teaspoon baking soda combined with 1 tablespoon water
Begin by putting your collapsed starter into a bowl…mine still has a few bubbles in it, as you can see…
Combine your soda and water.
Combine the rest of the ingredients in a bowl and mix well.
Fold the egg-oil-salt-sugar mixture into the starter…
…then pour in the soda-water mixture.
As the soda reacts with the lactic acid in the starter, the mixture will turn foamy, as you can see.
Ladle the batter onto a hot, lubricated griddle and proceed as with any other pancake.
Sourdough pancakes are as light and flavorful a pancake as you’ll ever eat, and are infinitely variable. For a wheat pancake, simply combine a cup of white flour starter with a cup of 50-50 whole wheat flour-and-water mix (four ounces of each by weight) the afternoon or evening before, and leave it out until morning. The same thing will work with buckwheat, even rye if you want to try it — or any of those flours in combination. And that’s not including all the various fruits and/or flavorings you can add.
I tell you, there’s nothing like waking up to a batch of pre-made pancake mix, brought to you courtesy of natural fermentation. Thank you, Mr. Microbe!!!