Flapjacks

Last week, I tried making a pancake with the discards from my starter refresh.  I decided to just pour the discards in a pan with some oil, and call that a pancake.  It wasn't good.  This week, I'm trying a modified version of an old flapjack recipe that I had from my previous sourdough experience.

Flapjacks
Remove 4 oz. of starter from the fridge. Add
Water	½ Cup
Flour	¾ Cup (4 oz.)
Mix those ingredients together.  Then, in a separate bowl, mix
Melted butter	2 Tbl
Salt	¼ tsp
Honey	1/8 Cup
Milk	¼ Cup
1 Egg
Combine the two mixtures and beat to aerate.  Cover and set aside in your warm spot for 1 hour.  When removing the batter from the warm spot before cooking, be careful not to knock the bubbles out of the batter.

Immediately after mixing everything, my batter looks like this

After an hour in the sourdough happy place, it looks like this

OK, so that's not a lot different, but it only spent an hour growing.  This pancake batter is rather thin.  I remember that from my previous experience with it.  As you might expect, the pancakes are thin.

I made a stack of 3 for breakfast.  They were better than last week's failure, but still not that great.  I still have quite a bit of batter left.  I might try making waffles with that tomorrow.

Update: On Sunday, I turned the pancake batter into waffle batter by adding more flour, some oil, and some sugar.  They made crisp waffles that didn't glue my waffle iron together.  They weren't bad, but I've come to the conclusion that sourdough isn't what waffles want to be made of.  Waffles should be sweet, not sour.

An idea for future discards is Mrs. D's coffee cake.

Today's bread recipe is light Swedish lipa bread.  Stay tuned.