I've been enjoying this recipe for pancakes made with sourdough starter for a few years. They taste great and are easy to make, as the sourdough starter doesn't have to be 'active'. The batch shown in the pictures were made with starter that had been in the fridge for a couple of weeks!
I found the recipe from a comment on Breadtopia.com.
This is the recipe converted to weight. I made ⅔ of the recipe (2 eggs instead of 3) for the 3 waffles in the picture.
I recently bought this waffle iron and used it to make the waffles in the pictures.
Sourdough WafflesMakes 3 waffles
⅔ cups milk
300 grams sourdough starter
128 grams flour
4 grams baking soda (⅔ tsp)
5.4 grams baking powder (1 ⅓ tsp)
6.6 grams salt (1 tsp)
38 grams sugar (8 tsp = ⅙ cup)
38 grams butter (8 tsp)
Melt the butter.
Beat the eggs and add them and the milk to the sourdough starter.
Mix the dry ingredients together.
Mix the dry ingredients to the wet ones, and then mix in the butter. Once the dry ingredients are added, you'll see that the starter gets active (bubbling). Oil and heat the waffle iron or frying pan.
For waffles, put about 1¼ cup into the waffle iron, cooking about 2 minutes on each side.
For pancakes, about ¼ cup per pancake is a small to medium size. Cook on the first side until the holes that open when bubbles pop in the pancakes remain open (they don't close up). Then flip and cook until golden brown.