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Sourdough pancakes

Name: Sourdough pancakes
Total time: 50 min
Ingredients: self-raising flour 200g; golden caster sugar 1 tbsp; baking powder 1 tsp; sourdough starter 200g (this can be active starter or excess starter you usually pour away); eggs 2; milk 260ml; butter 50g, melted (for extra flavour cook it until it turns brown, then cool), plus extra for cooking; sunflower oil, for cooking; maple syrup, to serve

50 minutes
serves 4
Easy

Make the most of leftover sourdough starter with a stack of fluffy pancakes, flavoured with brown butter and drizzled with maple syrup

Published: February 2, 2021 at 2:55 pm

Try our sourdough pancakes, then check out our classic American pancakes, healthy banana pancakes, vegan pancakes, Scotch pancakes and more delicious pancake recipes.

For another sweet way to use up your starter, check out our sourdough brownies.

Ingredients

self-raising flour 200g
golden caster sugar 1 tbsp
baking powder 1 tsp
sourdough starter 200g (this can be active starter or excess starter you usually pour away)
eggs 2
milk 260ml
butter 50g, 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.