Shared by Suzannah Schneider, Sustainability Connector
I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.
For the overnight “sponge:”
1 cup sourdough starter, “unfed”
1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)
1 cup all-purpose flour
1 Tbs light brown sugar
For the batter:
1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)
1/4 cup neutral oil
1/2 tsp vanilla extract (omit if making a savory pancake)
1/2 tsp salt
1 tsp baking soda
Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…
Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.