This is how I use surplus sourdough starter. My Starter is 100% hydration starter using White Bread Flour.
300g Sourdough Starter (150g Bread Flour, 150g Water).
100ml Milk (Lite Milk eg. 2% Milk works fine too).
Salt to your preference but I use 5g (about a teaspoon)
Juice one lemon into a small jug
1 tsp sugar per pancake
Butter for frying pan.
Combine starter, milk, salt and eggs into stainless bowl and whisk until the starter is perfectly mixed in with the liquid ingredients. The mixture will be a nice uniform consistency and will have air bubbles on the top. There is no need to let the mixture stand before cooking as the flour was already hydrated in the starter.
Heat Frying pan and add a small amount of butter. If non-stick it can be as little as 2 grams.
Add 1/4 of the mix to the pan using a ladle. Watch the top of the pancake and when sufficiently cooked flip the pancake and fry until both sides are browned.
Sprinkle 1 tsp sugar on the pancake and add a small amount of lemon juice (don’t drown it). Roll the pancake up and eat immediately while hot.
Notes: In Australia we often make pancakes with plain flour rather than self raising flour. I note Americans often eat fluffy pancakes. I am used to pancakes that are more like a thick crepe ie. flatter. These pancakes strike a really nice compromise between both types. They are relatively flat but do rise a little and are softer than an unleavened plain (AP) flour Australian pancake. I think these pancakes have an amazing soft texture.
Makes 4 Pancakes