Sourdough Buttermilk Pancakes

[KmH]

There are many ways I can use up sourdough starter that would otherwise get 'discarded'.
Yesterday I made 2, 12" sourdough pizza crusts.

I have some sourdough bread dough rising but had a bit of leftover starter I didn't want to throw out.
So I mixed together a sourdough buttermilk pancake 'sponge' (flour - 2.8oz, sourdough starter - about 1/3 cup, sugar - 1 tbs, buttermilk - 2/3 cup) that will sit overnight at room temperature.
In the morning I'll add an egg and 2 tbs of melted butter to the sponge and cook me some pancakes.

That should make me 8 or so 8" pancakes.
I'll freeze the extras I don't eat in the morning, for breakfast another day.

 

[limr]

Now I want pancakes.

 

[Ron Evers]

Look forward to the results.

 

[Gary A.]

I like pancakes.

 

[Destin]

I'm pretty sure this is an open invite for us all to come join you for a homemade breakfast!

See you in the morning!

 

[KmH]

I like pancakes.

What's good for breakfast/lunch at Philippe's?
Just 3 months until my next train trip.

 

[KmH]

Look forward to the results.

The 'sponge' was nice and bubbly this morning from the yeast making carbon dioxide as it ate the sugar the lactobacilli had made breaking down the flour's complex carbohydrates.

And ready to eat. The mix had extra time to ferment so the pancakes had an extra-tangy sourdough flavor:

 

[Designer]

I can taste your photograph.

 

[jcdeboever]

I like pancakes