One of my biggest concerns is how to use up all the discarded starter from replenishing the jar with fresh flour and water.
A New York Times recipe from Tejal Rao for Cast-Iron Sourdough Pancakes caught my eye. It is essentially a Dutch baby with a tart tartine apple layer.
I tweaked the recipe based on a number of readers' suggestions, and added maple syrup to the batter rather than drowning it in syrup at the end. It proved to be a big hit and I was glad to have more batter for a second pancake. This is a perfect Mothers Day breakfast dish for anyone who is nurturing a sourdough starter.
Apple Sourdough Skillet Pancake
adapted from NYTimes Cooking Tejal Rao's Cast-Iron Sourdough Pancakes
makes two skillet pancakes
approximately 1 cup (225 g) sourdough starter, unfed
1 1/2 cups (180 g) all-purpose flour (or include some buckwheat or corn flour)
1 1/2 cups (368 g) buttermilk or a combination of milk and whey)
2 Tbsp (39 g) maple syrup
1/2 tsp salt
1/2 tsp baking soda
2 apples, cut into slices
pinch of cinnamon (optional)
4 Tbsp butter, divided
1. The night before, in a large blow whisk together the unfed starter with the flour and buttermilk. Cover and leave to ferment overnight.
2. The next morning, put a 10 inch cast iron skillet in the oven and preheat at 450 degrees. Core and slice the apples. Transfer the pan from the oven to a medium high stovetop burner. Melt 2 Tbsp butter and put in half the apple slices, sprinkling them with a pinch of cinnamon if desired. Cook for a couple of minutes and then flip.
3. Meanwhile, finish the batter by whisking in the eggs, maple syrup, salt, and baking soda. Remove the skillet from the heat. Pour half batter over the apples and melted butter and transfer the skillet to the oven.
4. Bake for 15 minutes until the top is nicely browned. Remove the skillet from the oven. Place a large plate over it and invert the pancake onto the plate, apples side up. Return the skillet to the stovetop and make a second pancake. Slice the pancakes into wedges and serve warm.