It’s New Year’s Day, a frigid cold morning here in the North Idaho Panhandle, and after feeding and watering the livestock in temperatures that are hovering just above and below zero, we warmed up with this recipe that will now go into our files as a homestead favorite!
Upon surveying the fridge, I saw it was time to feed the ever-growing bucket of sourdough starter. Ugh… Most blogs and recipes will tell you to remove 1/3 of the starter and throw it away… WHAT? Yes!!! They instruct you to throw this precious stuff away, because if you don’t make a huge amount of sourdough bread at home, and continue to feed it (the ratio is 1:1:1 – 1 part starter, 1 part flour, 1 part water) you’ll have a 5 gallon bucket of starter in no time, and go through a crazy amount of flour to boot.
Well, I just hate to throw anything away, and in this disposable society we live in I cringe each time I think of this much waste. After seeing all the shortages throughout the pandemic, and really embracing just how blessed we are to have so much available right here on our farm, I’ve shifted my focus to frugality. I’ve even decided my New Year’s resolution this year is to reduce waste and live a more frugal, simple and homegrown life. Since today is January 1, 2022, it seemed as good a time as any to develop a new recipe using what we had on hand.
So, back to that fridge! Our chickens have been slackers during this cold snap but I had a couple of duck eggs and a couple of chicken eggs, some apples, a small jug of maple syrup, and of course that huge hungry batch of sourdough starter that is ready to be fed. Perfect!
Here’s the recipe I came up with, you can make it with any other fruit, or without fruit at all. We always seem to have apples on hand so that was my go-to, but blueberries, strawberries, bananas, or anything else you might desire would be a great alternative.
Basic Sourdough Pancake Recipe
- 2 large eggs (I used duck eggs)
- 1 TBSP water
- 2 heaping TBSP brown sugar (or more according to taste)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 2 cups sourdough starter
In a large bowl, beat the eggs and water together.
In a separate bowl, combine brown sugar, salt and baking soda. Mix together thoroughly and add to eggs. Blend.
Add any fruit or seasonings you’d like at this point to the moist mixture. I diced 1 large honeycrisp apple, and added that along with some cinnamon to taste and a pinch of nutmeg to the mix. For a sweeter pancake you can also increase the brown sugar, or add maple syrup to the batter at this point. Blend thoroughly.
Add sourdough starter and gently fold in, don’t over mix at this point. It will become a wonderfully frothy and thick batter that should be used right away.
Spoon a hefty scoop of batter out onto a hot griddle, cook over medium heat, and serve! We hope you’ll enjoy this quick and easy recipe!