It's fall season and all I could find for pancakes with fruit in them were banana or blueberry filled. So I decided to make my own simple recipe using my sourdough starter and apples! As I make this recipe I will add tweaks and tips as needed. Enjoy!

Simply made with sourdough Discard or sourdough starter fed or unfed. Easily halfed for a smaller recipe. Family favorite.

A type of pancake that is fluffy, textured, and has a slightly tangy flavor.One of the favorite pancake varieties in our family.#pancakeday

A quick way to use discarded sourdough starter.

October is the best season to enjoy a variety of apples. Even though apples have a relatively long shelf life without a refrigerator, you would like a good way to consume them other than apple pie.Here I combine the ideas of southern fried apples with sourdough pancake making to make this delicious and nutritious receipe.

This is a healthy way of transforming traditional Korean kimchi pancakes into whole grain awesome. Sourdough starter will take a few days to culture depending on the climate in your area, needs some practice to find the perfect balance of your own flavor (sourness) profile.

This method is to use up starter discard (when you don't feel like making bread) and leftover rice.

This is my childhood favorite and I still remember the aroma a hot pancake right out of a cast iron pan that my grandma made for me.

Inspired by chef Brad at fusion cooking

I have this sourdough starter in my kitchen, and I keep feeding it, so I gotta find ways to use it.Turns out, sourdough waffles are amazing! You gotta make the batter the day ahead, but that just means less work in the morning.

Sometimes I get obsessed with one ingredient for awhile. Lately, it's sourdough starter. A little bit of natural SF airborne yeast adds a little extra to all kinds of baked goods.

This is my own creation.I made it because I don't really like cake flour pancakes.If you use vegetable oil in your frying pan, add the oil before reducing the temperature of the pan on the towel.These have a really soft, smooth, melt-in-your-mouth texture. Recipe by kawagoe33