• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating