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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.

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.