Sourdough Starter Pancakes

A typical breakfast for me is quick and leaning towards healthy. However, on the weekends, I allow a morning of lounging and enjoying a scrumptious, nutritious, yet high-calorie meal.

These pancakes use up any leftover sourdough starter that I have accumulated after making my weekly bread. I’m planning on doing a more thorough sourdough bread post soon!

The ingredients are ones I typically have on hand and, best of all, can be customized.

This batch was made with homemade cashew-almond milk, eggs from my hens, and other store bought ingredients, all available in bulk.

I use this recipe from my favorite sourdough baker.

This time, I left out the yogurt knowing I’d be topping the pancakes with yogurt later.

There is some sugar in the dough, which gives more leeway to add tart toppings, which is just what I did.

Yogurt, homemade cherry jam, and homemade apple butter were chosen for toppings.

The sourdough starter acts not as a leavening, but as a flavor for these delicious treats.

This is one of my favorite ways to combat food waste.

You’ll need

• 2 eggs
• 1 cup milk of choice
• 1.5 cups sourdough starter / discard
• 1.5 cups flour
• 1 tsp each baking powder, baking soda, and salt
• 1/4 cup sugar
• 1/4 cup melted butter or coconut oil

Mix all ingredients together in 1 bowl to cut down on dishes.

Cook on a hot skillet and enjoy!

Peace and love,

Kristan

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Sourdough Butter Crackers

Leftover sourdough starter is abundant around these parts. I’m not about to toss all that fermented goodness. So, I search for recipes to use it up. I’ve made pancakes, banana bread, and crackers so far. Crackers are easy and fun! 

This time I made a double batch and I will refrigerate half the dough for a later time. I do have a weekend sourdough baking schedule that I’ve been trying to stick to. It’s not rigorous and just requires some time at home, mostly on Saturday afternoon. 

I wanted a buttery cracker this time so I used real butter, but I’ve had great results using coconut oil. Any oil would be fine and would veganize this recipe.

Feel free to halve this recipe.

1 1/3 cup sourdough starter (basically any state is fine)

1 1/2 cup whole wheat flour

5 tablespoons butter (I buy Amish wrapped in wax paper), or any type of oil you’d prefer. 

1/2 teaspoon salt

1/2 teaspoon baking soda

Mix with hands, leave out overnight. Cut off 1/4 of dough to roll out quite thin. Lightly sprinkle with sea salt, then roll over with a rolling pin to set it in the dough. I cut mine with a thrifted pizza cutter. Bake at 350 F for about 15 minutes, turning pan at halfway point. Repeat with another 1/4 at a time. Allow to cool and enjoy!

*This is half of the written recipe. The rest I will refrigerate.

Peace and love,

Kristan

Sourdough Snapshot

Freshly baked and looking fine. Captured with peel apart FP-100c film and my Mamiya RB67 with a Polaroid back.

Peace and love,

Kristan