Short update from the sourdough frontlines. However you make and maintain your starter: every week you will have discard (unless you really bake a lot: my hat is off to you). So what to do with the discard? Really just in the trash? Seems like a waste. While there are a lot of different ways to use the discard, the most common and easiest (to me) is turning it into pancakes. I take my discard, add a bit of flour and water until the consistency is right for a pancake dough (sorry, no measurements), add a pinch of salt and if I want to end up with sweet pancakes, 1 teaspoon or two of sugar. For hearty pancakes I don’t add sugar. Let the pancake batter rest at room temperature for 0.5-1 hour and bake away.
I like my hearty pancakes a tad bigger than my sweet ones - either way I end up with something that looks like Moroccan mille trous/baghrir. And soaks up any sauce just as well. Unlike traditional baghrir, I like to still flip my pancakes and fry them on both sides (though the second one a lot shorter),
Mr Krimi had ordered a lot of cheese. A lot. Including raclette cheese from a maître fromager (Rolf Beeler). I used some of the raclette cheese here - and it is fucking fantastic and worth every penny. Failing cheese from Rolf Beeler, just use a good melting cheese with character you like. And to turn it into a really nice lunch, I then added cherry tomato salad (with shallots, olive oil, some salt flakes and a bit of balsamico). I eat it folded up, like a soft taco. But whatever works for you. Really good, really easy and quick meal.
You can fill you pancakes with whatever you like, I could see them with falafel and salad, or hummus, grated carrot and feta, or just as ‘bread’ for a chili.
I like tiny sweet pancakes, only about a tablespoon full of batter for each. That way I can try different toppings without filling up too quickly. Same method (without the cheese) as above.
Toppings I’ve tried and loved: butter and honey, crème fraîche and cherry jam, lemon and sugar. And chocolate hazelnut spread (I currently use caotina and like it better than nutella. Close in my ranking with the Lindt version). Still to try: cashew butter and jam or honey.