Best Ever Sourdough Pancakes

I've spent the last 9 days making a sourdough starter. It's been an interesting experience. Here's how I made this batch... this is the first recipe, so we have yet to see how it works with bread and other risen goods.

Day 1- combine 1 cup whole wheat flour and 1 cup room temp water in a large glass jar. Cover loosely with lid (I also poked a hole in the lid).
Days 2 & 3- stir in hooch (clear brownish liquid that smells like beer), add 1/2 cup whole wheat flour and 1/2 cup water. (Most directions say to discard a portion of your starter prior to adding more... I didn't. I just kept the whole thing in a large enough container to accommodate, so I didn't have to waste any.
Day 4- Pour started into a large, clean bowl. Add 1/2 cup whole wheat flour & 1/2 cup room temp water. Wash and sanitize (boiling water) the jar and lid. Pour back into clean jar, cover loosely and place back on counter.
Day 5- Stir in hooch. Feed 1/2 cup whole wheat flour & 1/2 cup room temp water.
Days 6, 7, 8- Allow to sit on the counter. I stopped feeding to see what would happen. This is when I really started getting frothy bubbles and a nice soury-beer like smell.
Day 9- proof starter. Pour it into a large, clean bowl. Add 1 cup whole wheat flour and 1 cup room temp water. Mix well. Allow to sit on the counter overnight. This morning it was all frothy, bubbly, fabulous.
Day 10- Recipe time.


I intend to make bread and pizza crusts today, then restart my starter with more whole wheat flour.

Sourdough pancakes, DELICIOUS. (Modified from CowboyShowcase)

1 cup whole wheat sourdough starter
2 Tbs coconut oil in liquid form (place jar in a bowl of warm water to liquefy)
2 Tbs Sucanat or Rapadura
1 large free range egg
1 tsp baking soda
1/4 tsp Celtic Sea Salt
3/4-1 cup whole wheat flour
Whole milk

Place started in a bowl. Add liquid coconut oil, mix well. Add lightly beaten egg. Mix well. Add rapadura, baking soda, and sea salt. Add 3/4 cup flour, mix well. Add whole milk, a little at a time until you've reached the desired consistency. My experience was that a thin batter worked great because these puffed up a lot! You can add a little more flour as needed.

Heat your griddle over medium, melt a pat of real butter on griddle. Pour by 1/4 cup onto griddle. Flip once. Enjoy with real maple syrup!

Later today, I will get going on some sourdough bread loaves. I can't wait!

*UPDATE* 2/13/10
I killed my starter... things were going well, but I continued to leave it sit on the counter once it was nice and active and deliciously sour... I didn't look at it, stir it, etc... over a 3 day weekend and on Monday I found MOLD. GAG. So I had to dump the whole lot and start fresh.