Sourdough pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g self-raising flour
- 1 tbsp golden caster sugar
- 1 tsp baking powder
- 200g (this can be active starter or excess starter you usually pour away) sourdough starter
- 2 eggs
- 260ml milk
- 50g butter, melted (for extra flavour cook it until it turns brown, then cool), plus extra for cooking
- sunflower oil, for cooking
- maple syrup, to serve
Method
- STEP 1
Tip all the ingredients except the butter, oil and syrup into a bowl with a large pinch of salt and whisk to form a thick, smooth batter. Whisk in the melted or brown butter. Alternatively, whizz the ingredients together in a blender.
- STEP 2
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour in rounds of the batter, approximately 7-8cm wide. Do this in batches to ensure there's plenty of space between each. The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if needed. Cook until bubbles start to form on the surface, then flip and cook on the other side until golden, about 2 mins on each side. Eat straight away or keep warm in a low oven while you cook the rest. Serve with maple syrup.
