Sourdough pancakes
American-style pancakes flavoured with sourdough starter. A great recipe for using sourdough discard.
Servings: 12 pancakes
Equipment
- balloon whisk
- heavy based frying pan (skillet) or griddle
Ingredients
- 150 g (5oz) plain flour (all purpose)
- 1 tablespoon golden caster sugar
- 2 teaspoon baking powder
- 150 g (5oz) sourdough starter
- 1 large egg
- 200 mll (7floz) milk you may not need it all
- Oil or butter for frying
Instructions
- Mix 150g (5oz) of flour and 2 teaspoon baking powder into a large mixing bowl. Stir in 2 tablespoon caster sugar. Make a well in the centre and add 150g (5oz) starter and 1 egg.
- Add a little of the 200ml (7floz) of milk, then using a balloon whisk, begin to beat the liquid together gradually incorporating the flour as you do so. keep whisking adding more milk until all of the flour and milk have been combined to form a thick batter. You may not need all the milk. Do not over beat.
- Heat a large heavy based frying pan (skillet) or griddle over a medium heat. and coat generously with vegetable oil. For each pancake, spoon 2 to 3 tablespoons of batter into the pan . Cook the pancakes on their first side for about minute or until lots of tiny bubbles start to appear and pop on the surface.
- Flip the pancakes over carefully and cook for a further minute on the other side.
- Remove from the pan and keep warm while cooking the remaining pancakes.
Notes
Cook's tip
- The constancy of sourdough starters vary, so you may not need all of the milk to mix to a thick batter. When the correct consistency the batter should pour slowly from the whisk when lifted. If it is too thick it will fall in blobs. Thinner batters will spread more.
- Don't worry if the batter looks a little lumpy. Over beating will make the pancakes tough.
- Cook in batches.
- Quantity of pancakes will depend on the size you make them. You may prefer to make less larger pancakes.