If you usually leave your sourdough starter out on the counter and feed it daily like I do, you have a ton of extra starter by the end of the week. What do you do with all of that extra starter? Make pancakes of course! These pancakes are super easy and only require a few minutes of your time to mix up for the pan. Just remember that whole foods like this are much more filling than their store-bought counterparts. So even if it looks like very little food, I guarantee you can only eat two pancakes tops.
Sourdough Starter Pancakes
2 cups sourdough starter, room temperature*
2 tablespoons sugar (rapadura is a yummy mineral-rich alternative to white sugar)
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water
* The night before using your sourdough starter, remove it from refrigerator and let it come to room temperature. Then feed your starter with flour and water. Let this sit eight hours or preferably overnight to activate.
In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside. If your starter is very thin or watery, add a tablespoon of flour to thicken it to proper pancake batter consistency.
In a small dish, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Important: Only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.
When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter. This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.
Cook and enjoy!