I am asked now and then what to do with the stuff that is normally discarded when refreshing sourdough starter. Some people seem to get quite anxious about throwing away a mixture of just flour and water, even when they can't use it up in bread making. Here's one suggestion.
I use Type "0" flour in this recipe, simply because it gives a slightly finer texture to the pancakes, but any low gluten plain flour can be used.
Put the sourdough, eggs, sugar and milk into a bowl and whisk well. Sift the flour, bicarbonate of soda and cream of tartar together, add the dry ingredients to the wet, and stir, just enough for everything to be mixed properly.
Heat a large tablespoon of butter in a heavy-based frying pan on a medium heat for about a minute, not too hot. Pour a ladle-full of the batter into the centre of the pan and cook for about a minute on a medium heat. These pancakes can burn quickly, so keep an eye on them. Once one side is cooked to a light golden colour flip it over with a spatula and cook the other side. Continue to cook the rest of the batter in the same way, adding a little more butter when needed, keeping your cooked pancakes warm under a clean tea towel.
Serve warm with sliced bananas, blueberries and honey.
The batter does not keep well, Use it up when you make it. The pancakes will freeze, separated by pieces of nonstick paper.
If you leave out the sugar, you could serve them with lightly scrambled eggs and smoked salmon for brunch.
Recipe contributed by Vanessa Kimbell