If you make sourdough bread, you end up with lots of extra starter. My favorite way of using it is to make these light, fluffy, tangy pancakes.
Fermenting grains is a very healthy practice because it reduces or eliminates the phytic acid content in grains. Phytic acid is an anti-nutrient that prevents absorption of vitamins C and D.
2 cups sourdough starter
3/4 cup plain yogurt
1 tsp baking powder
Combine all ingredients and mix well. The batter should have a consistency a bit thinner than buttermilk pancake batter. If the batter is too thick, add a bit of milk. If it is too thin, add a bit of flour.
Heat and butter a griddle. Use a 1/4 cup measuring cup to drop batter onto the griddle. Cook until underside is golden, about 3 minutes, then flip and cook for one minute more.
Serve and enjoy! My favorite way to eat these pancakes is with sour cream and maple syrup.