The easiest way to use up a lot of discard is to make pancakes. I've posted many recipes for scones, breads, and other ways to use discard, and they are all good. Nonetheless, making pancakes will allow you to use up a lot of the discard without adding more flour to the mixture. The pancakes take minutes to mix up--no fancy steps--and have a nice sourdough tang. I usually add cinnamon to the pancakes for a little extra flavor, but it's not necessary. I've made the pancakes with all sorts of discard--from starters made with plain all-purpose white flour, to rye, to whole wheat. All work and are good. I like the warm pancakes smeared with peanut butter, but they're great with butter and/or jam if you prefer. My husband goes the traditional route with maple syrup. If you make the pancakes on the weekend, you may want to make extra to eat during the week. They keep well and just need to be popped into the toaster to warm and crisp a little.
Sourdough Pancakes -- Makes 12+
4 cups of sourdough starter
2 eggs
1/4 teaspoon of salt
1 teaspoon of cinnamon
Milk
2 teaspoons of baking soda
Heat a non-stick skillet over medium-high heat and spritz it with olive oil or non-stick cooking spray. In a large bowl, combine the starter, eggs, salt, and cinnamon and stir them well. If the batter seems too thick, add a little milk, a tablespoon at a time, until you get the consistency of batter you prefer. Stir in the baking soda and let the batter sit a few minutes. The soda will make the batter puff up a bit. That's good. It will make your pancakes fluffy. Pour about 1/4 cup of batter into the heated skillet for each pancake you make (don't overcrowd the pan). Cook the pancakes for a few minutes until small bubbles appear on the tops and the edges look firm. Flip the pancakes and cook them a minute or two longer or until cooked through. Keep the cooked pancakes warm, and repeat the process with the remaining batter.
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