Good morning fellow sourdough friends! This is one of many ways, to utilize sourdough starter discard, through cooking vs. throwing it away! Reminder to discard or bake, in preparation to feeding your starter again. This is how to get an active bubbly consistency for active recipes, like bread.

DISCARD is when the sourdough goes flat and loses its bubbly, active, & fluffy look. Discard can also be referred to as discarding, aka throwing away, before feeding your starter. If you don’t discard before you feed, you're just drowning it. Circle back to the fundamentals on, “Simplifying Sourdough Bread” if you’re at all confused!

Recipe:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons
1 teaspoon salt
1 cup sourdough discard (non active/ runnier sourdough starter works best for this recipe)
1 1/2 cups milk
1 large egg (I used a duck egg, you can order them from our farm if your local)
2 tablespoons melted butter

Instructions:

In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
Add your sourdough discard, milk, egg and melted butter. Mix until combined.
Bring your pancake griddle to a medium flame and coat with a layer of butter.
Pour whatever sized pancake or shape you like.! Add as many blueberries as you’d like. Cook until the pancake starts bubbling on top & then flip your pancake.
Cook for an additional 1-2 minutes until the pancake is cooked through.
Top with butter to melt & add syrup, if you wish!
(NOTE: If you have extra batter, cook toaster sized pancakes, let cool and store in the freezer seperated by parchment paper in a freezer bag for busy mornings!
Enjoy!!!