This recipe utilizes what some refer to as discarded starter, or the portion of starter you might toss out when feeding your starter. These pancakes are a perfect use for that extra starter.
Coconut flour is listed as an ingredient to create a thicker batter which produces fluffier pancakes. It can be omitted, if desired, but will create thinner pancakes. Alternatively, you can feed your starter with a higher ratio of flour than water the night before to create a very thick starter and proceed with the recipe as written.
- 2 eggs
- 1-1/2 cups discarded starter (fed so that it is quite thick)
- Pinch of salt
- 1/2 tsp. baking soda
- 2 Tbsp. coconut flour (optional)
- Preheat skillet over medium heat.
- Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
- Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
- Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.
Serve warm with butter and syrup, or other favorite toppings.