If you’ve been following this series, you know why sourdough is healthy, how to feed your starter, and how to make sourdough bread.   Now it’s time to share what we do when we have too much starter.

We make pancakes! I will include our measurements here, but below I’ll put a smaller batch size.

First, stir down your starter:

Place 8 cups of sourdough starter in a bowl:

Add 8 eggs:

Add 1/2 cup sugar:

Add 1 cup olive oil:

Add 2 tsp salt:

In a separate bowl, combine 4 Tbsp warm water and 4 tsp baking soda:

Blend your ingredients (we use a stick blender*):

Add any fruit that you wish (Hewitt wanted banana pancakes this day):

When the batter is completely ready, stir your baking soda and water:

Then add it to the pancake batter and stir gently:

The batter will produce bubbles and rise some:

Ladle onto a 350 degree griddle:

We add flax seeds to our pancakes:

Flip:

And enjoy!

Recipe:

• 2 cups sourdough starter*
• 2 Tbsp sugar
• 2 eggs
• 4 Tbsp olive oil*
• 1/2 tsp salt

In a separate container:

• 1 tsp baking soda
• 1 Tbsp warm water

We love these pancakes and make them about once a week.  You can also make muffins with your extra sourdough starter, but I don’t have any good recipes for that just yet – I’m still experimenting.

I’m glad that I didn’t give up on my sourdough experiments.  Sourdough pancakes and bread are so much healthier than their non-sourdough counterparts and the children and Jim all love them.

I’d love to hear if you do anything with sourdough or if you have any other sourdough recipes to share!