Sourdough pancakes are a quick, tasty and useful way of using up discard before refreshing your jar of sourdough starter.
I made some this morning because my starter has been sitting in the fridge half forgotten over the run up to Christmas. It’s now happily topped up and getting ready for one of my 24-hour loaves that I’ll begin making tomorrow.
Sourdough pancakes make a fantastic meal topped with a couple of rashers of crispy smoked bacon and a splash of maple syrup – or so Justin tells me. As a veggie, I have mine with a generous pouring of the syrup or runny honey. The sourness of the pancakes, the smokiness of the bacon and the sweetness of the syrup are a winning combo!
- 500 ml/17½ fl oz sourdough starter
- 1 egg
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp bicarbonate of soda
- 2-4 tbsp milk
- A little butter or vegetable oil for frying
- Pre-heat a griddle or large heavy-bottomed/cast iron frying pan over medium heat
- In a large measuring jug, combine the sourdough starter, egg, sugar, oil and bicarbonate of soda
- Depending on the consistency of your sourdough starter, stir in a couple of tablespoons of milk
- Melt a knob of butter or brush a little vegetable oil on the griddle/frying pan
- Once the griddle/frying pan is hot, slowly pour circles of batter to the size of pancake you desire
- Cook until the bubbles begin to look a bit dry
- Flip and cook the other side
- Repeat until all the batter has been used up
- If you're cooking up a large batch at a time, set your oven to the lowest temperature, place a couple of plates on the shelves and put the cooked pancakes on them as you go along