Hello! Quick little post from this morning’s breakfast
This morning I did an impromptu homemade pancakes since I had to feed my sourdough starter and didn’t want to just toss the extra sourdough starter in the trash. I have kept my starter in a small mason jar in the fridge. Everything I read says you should feed your starter that is stored in a refrigerator about once a week. You can technically let it go longer, you just have to revive it later when you’re ready to start cooking again.
I procured about 1/2 of the above volume (~1/3 cup) and mixed it with the below pancake recipe I found online.
- 1.5 cups AP flour
- 3.5 tsp. baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 1 1/4 cups rice milk
- 1 egg
- 3 Tbsp melted butter
I mixed up the sourdough starter discard with the dry ingredients (flour, baking powder, salt, sugar) and combined it with the moist ingredients (milk, egg, butter). Using a whisk, I mixed it until I had a nice pancake batter.
I then used a ladle to make pancakes on my cast iron pan.
It’s been a really long time since I’ve made pancakes but I remembered something about waiting until there were a good amount of bubbles in the center of the pancake before needing to turn. I wasn’t sure how long to cook after turning since there would be no more bubbles to watch. I kind of winged it and noted it took about another 1.5-2 minutes after the first flip.
Overall they came out well. Glad I was able to use the sourdough discard. I had mine with maple syrup and the wife had hers with maple syrup and blueberries. Will have to consider other recipes for the sourdough discard (biscuits, crackers, etc).
In other news, I made it out for 7 and a quarter miles this morning. It’s been warm here and will only get hotter next week. Surprisingly even though I didn’t go out too early, it still wasn’t too hot for a long run. I also managed to do some good stairs (there’s a parking structure at the nearby school that is about 5 stories with an outdoor staircase).