If you have a sourdough starter you know that there is always some that you need to discard when you feed your starter. If you find that as disappointing as we do you'll love this recipe. It comes together easily, and the best part about it is that you can store up your discard starter in the fridge during the week and use it to make these pancakes on the weekend!

Whole Grain Sourdough Pancakes
~ yield: about 8-10 pancakes 
1 egg
24g sugar
275g sourdough starter
195g buttermilk
150-180g Whole Grain Red Spring Wheat Flour *
10g baking soda

*The amount of flour will depend on how thick or thin your sourdough starter is. We like using our Whole Grain Red Spring Wheat Flour for these pancakes but you could easily swap it out for another one of our flours if desired. 

Note you can also use Sifted Red Fife Flour and Sifted Red Spring Wheat Flour with great results. 

Combine egg, sugar, sourdough starter, and buttermilk in a bowl and whisk lightly to combine. Add flour, starting with smallest amount and adding more as necessary, until you reach the desired consistency. 

Heat a non-stick pan or a griddle on medium high. Once heated add baking soda to pancake batter and mix slightly to combine. Do not over mix. 

Scoop batter into heated pan (we like to use a cookie scoop to get a nice rounded scoop) and cook for a couple minutes until bubbles start to appear and pop in the surface and the edges look like they're beginning to set (about 2-3 minutes). Flip and cook for 1-2 minutes more until underside is golden. 

We have not tested this recipe with a waffle iron but if you do please let us know what you think in the comments!