Day 1. I've decided to try to keep my sourdough starter on the counter for a week; this requires me to feed it daily which means I also have starter to discard daily. I hate having to discard that starter. So I am going to try to find ways to use the starter every day. Luckily, I keep my starter small. I started with an ounce of flour and an ounce of water. Each day, I save 1 to 1 1/2 ounces to feed. When I made these pancakes, I had the starter up to 4 1/2 ounces and only saved about 1 ounce which left me with approximately 3 1/2 ounces.
Variations: sub melted butter for the oil, milk for the non-dairy milk, use part whole wheat, corn meal, buckwheat for part of the flour. —weshook
3-4 pancakes, or one large
3 1/2 ounces
sourdough starter (I would guess about 2/3 cup)
flour (1/2 cup)
scant 1/8 teaspoons
1 1/2 tablespoons
non-dairy milk (1/2 cup)
vegan margarine or oil for cooking
In This Recipe
Heat your favorite pancake-making pan over medium low heat (or whatever heat you usually use for pancakes); I prefer my cast iron skillet. I used a small one for these since I was only making small pancakes.
In a small bowl (2-cup), stir together all the ingredients.
Add a small amount of vegan margarine or oil to the pan to coat. Ladle batter into the pan (I used a 1/3 cup measure and made about 3 small pancakes). Flip when the edges start to look dry and a few bubbles pop and leave holes. remove from pan when the top springs back when lightly touched. Repeat.