I feel every person who maintains a sourdough starter should read my blog. Not for recipes, but for ideas so that they are not throwing the sourdough cast off (read money). What do you say?
Sometimes I feel I make stuff out of the sourdough more than I make bread out of it. Here is another version of pancakes which uses applesauce and has no added fat. I almost called it fat free pancakes but then realized that flax meal has some fat in it. Good one, but it is there. Best part was my kids loved them.
Roasted Red Bell Pepper Soup
Sourdough starter - 1 cup (unfed at room temperature)
Whole Wheat Flour - 1 cup
Flax seed powder / Flax meal - 2 TBSP
Salt - 1/2 tsp
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Sugar - 2 TBSP (optional)
Applesauce - 1 cup (I used unsweetened, if you use sweetened, omit sugar completely)
Water - 1/4 - 1/2 cup to thin the batter to get proper consistency (or you could use non dairy milk) - See Notes
Optional addition - 1 tsp cinnamon
In a bowl, whisk together flour, salt, sugar if using, baking powder, baking soda, flax meal, cinnamon if using. Add sourdough starter, applesauce and water (start with 1/4 cup in the beginning). Stir to combine. Don't beat it. Let it sit for 3 - 5 minutes. Whole wheat flour will have absorbed good amount of water. Add 1/4 cup more if required. Heat the griddle and lightly spray it with vegetable oil spray or use a non-stick pan. Ladle the batter and cook the pancakes flipping only once. This made about 12 not too big pancakes. Serve with syrup or fruit compote.
I have given the range for quantity of water. It is because of two reasons. One is every sourdough consistency varies. Secondly, different whole wheat flour absorb different amounts of liquid. You might need even more based on these two ingredients.