Carol’s Savory, Cheesy Sourdough Discard Pancakes
- Sourdough discard
- Cheddar cheese (or your favorite cheese, grated)
- Seasonings— garlic salt, pepper, parsley
Pour sourdough discard in a medium bowl. Season with herbs of your choice, salt, and pepper. I like garlic salt. Add grated cheese. Stir gently to combine. Heat skillet on medium with oil or butter. Pour sourdough discard into pancakes. Cook until edges are crisp, both sides. Serve with sour cream and salsa.
Starter is easy, and you don’t have to discard if you don’t want to. Simply keep your starter small, about 2 T., then add equal parts flour (any kind) and water (whatever amounts recipe requires… if 200 g. starter, 100 g. water/100 g. flour) by weight or volume (I do volume, 3 T. flour to 2 T. water) during feeding, then keep in fridge. If keeping on the counter, feed twice a day or whenever starter doubles/triples in volume.
When I started my first starter, I fed it 3 T. flour to 2 T. water once a day for 7 days before I started seeing activity. Others may see activity (bubbles) in 5 days. Then start regular feedings, which involve discarding most but 2 T., then adding equal ratios of flour/water, depending on recipe. Keep the discards in a separate container, which you can bake with in cakes, flatbreads, crackers, pancakes. These are slightly inactivated starters, is how I like to think of it. You can even freeze discard starter. Let thaw whether they’re from fridge or freezer a few hours before feeding.
I keep my starter in a cleaned spaghetti glass jar, loosely covered w/plastic wrap, then a lid, unscrewed (starter needs air to breathe). Others use plastic jugs or containers. Doesn’t matter.