Sourdough, Persimmon, Pecan Pancakes

 This is descended from a recipe on the Perfect Loaf, which we take extreme liberties with all the time.

Ingredients

Wet:

• 1 cup of discarded starter (approximately, however much you're throwing out)
• insides of one extra juicy persimmon
• approximately 1/4 cup yogurt (maybe more)
  
• approximately 2/3rds cups whole milk
  
• 2 eggs
• 1tsp vanilla extract
• 3 tbsps melted butter

Dry:

• 1 cup white flour
• 1/3rd cup wheat germ
• 1/4th cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1tsp salt
• 1/4th cup pecan pieces

1. Place the discarded starter in your mixing bowl.

2. In a 2 cup glass measuring cup place the insides of the persimmon, slightly more than 1/4 cup yogurt, and then fill with milk until the total wet ingredients reach the 1 1/4 cup mark. Add the eggs, vanilla extract, and beat until eggs are incorporated. There might be a few persimmon chunks left after incorporating the eggs. Don't worry about it. If you have sensory issues, why are you even eating persimmons?

3. Mix egg, milk, persimmon mixture into the discarded starter in your mixing bowl.

4. Melt the butter.

5. Mix the dry ingredients together.

6. Add the melted butter and dry ingredients to the wet and fold until the dry ingredients are just incorporated. 

7. Cook as you would mortal pancakes on a buttered or greased cast iron griddle or comal.