Cakes & Bakes: Sourdough pancakes

Home-made sourdough pancakes | H is for Home #pancakes #sourdough #recipe

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.

Cooking sourdough pancakes on a griddle | H is for Home Cooking sourdough pancakes on a griddle | H is for Home

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!

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Sourdough pancakes
Serves 4
  1. 500 ml/17½ fl oz sourdough starter
  2. 1 egg
  3. 3 tbsp sugar
  4. 2 tbsp vegetable oil
  5. 1 tsp bicarbonate of soda
  6. 2-4 tbsp milk
  7. A little butter or vegetable oil for frying Home-made sourdough pancakes ingredients
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  1. Pre-heat a griddle or large heavy-bottomed/cast iron frying pan over medium heat
  2. In a large measuring jug, combine the sourdough starter, egg, sugar, oil and bicarbonate of soda
  3. Depending on the consistency of your sourdough starter, stir in a couple of tablespoons of milk
  4. Melt a knob of butter or brush a little vegetable oil on the griddle/frying pan
  5. Once the griddle/frying pan is hot, slowly pour circles of batter to the size of pancake you desire
  6. Cook until the bubbles begin to look a bit dry
  7. Flip and cook the other side
  8. Repeat until all the batter has been used up
  1. 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
Adapted from Cultures for Health
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Cakes & Bakes: Buttermilk pancakes with blueberries

Stack of home-made buttermilk pancakes with blueberries and maple syrup | H is for Home

With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.

Adding melted butter and buttermilk into dry ingredients | H is for Home

Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!

Frying buttermilk pancakes with blueberries on a stove-top griddle | H is for Home

Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.

Buttermilk pancake with blueberries and maple syrup | H is for Home

The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!

Click here or on the image below to pin the recipe for later!

Home-made buttermilk pancakes with blueberries recipe | H is for Home

Buttermilk pancakes with blueberries
Yields 15
  1. 220g/7¾oz plain flour
  2. 2 tsp baking powder
  3. 1 tsp bicarbonate of soda
  4. ½tsp salt
  5. 2 tbs sugar
  6. 2 large eggs, lightly beaten
  7. 600ml/21 fl oz buttermilk
  8. 60g/2oz butter, melted, plus extra for the griddle/frying pan
  9. 125g/4½oz blueberriesHome-made buttermilk pancakes ingredients
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  1. Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
  2. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  3. Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
  4. Put the oven on its lowest setting
  5. Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
  6. Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
  7. Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
  8. When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
  9. Cook until golden on the bottom (about 1 minute)
  10. Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
  1. Serve with maple syrup
Adapted from Martha Stewart Living Magazine, February 1998
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Gimme Five! Pancake Day essentials

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Selection of 5 Pancake Day essentials

Shrove Tuesday – or Pancake Day – is the day before the start of Lent and the countdown to Easter. We don’t make a batch every year, but it’s always worth the effort when we do.

Proper pancake-making kit can make a huge difference to proceedings. Trying to dislodge a stuck-like-glue pancake from a frying pan – I’m sure we’ve all been there; it makes you just want to chuck the lot in the bin – pan and all!

I love mine with sliced banana and chocolate spread; Justin’s more traditional. He likes lemon juice & sugar or maple syrup & bacon. What’s your favourite topping?

  1. Buckwud maple syrup 250g: £3.99, Ocado
  2. Peanuts comic pancakes paper napkins: £2.99, Butlers Online
  3. Citrus mister: £4.99, Lakeland
  4. Home made pancake and doughnut batter dispenser: £7.31, Auravita
  5. KitchenCraft pancake pan: £12, Leekes

Jiucai you bing

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Sliced jiucai you bing or scallion pancake with chilli, garlic, ginger sweet dipping sauce | @hisforhome

Shrove Tuesday falls on 17th February this year and Chinese New Year (it’s the year of the goat which is my sign) follows on the 19th. To celebrate both days, I’ve tried my hand at jiucai you bing. Jiucai you bing is also known as scallion pancakes (scallions is ‘American’ for spring onions).

dough resting in a glass bowl

Apparently they’re eaten in China at breakfast time and are a widely available street food. They’re more like flatbread than what we’d usually recognise as pancakes. In fact, what they’re more similar to is Indian paratha.

Rolled out jiucai you bing dough

I don’t think I’ve ever come across these for sale in UK Chinese restaurants or supermarkets but after looking online they seem to be quite popular in the States.

Jiucai you bing dough filled, rolled and sliced

This was my first attempt at making them and they went down so well I think I’ll be giving them a go again very soon.

Jiucai you bing dough rolled, twisted and flattened

They’d make a great starter paired with a little bowl of soy sauce, peanut sauce or chilli, garlic ginger sweet dipping sauce.

Sliced jiucai you bing

Jiucai you bing
Chinese spring onion pancakes
  1. 500g/18oz plain flour, plus extra for rolling out
  2. 1tbsp baking powder
  3. 2tbsp sesame oil
  4. Half a bunch of thinly sliced spring onions (about 6 stems)
  5. 2tsp chilli flakes
  6. ½tsp cracked peppercorns
  7. 1tbsp sea salt
  8. vegetable oil for fryingJiucai you bing ingredients
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  1. In the bowl of a food mixer, combine the flour, baking powder and sea salt. Make a well in the centre
  2. Add 315ml/11fl oz water into the well and, using the dough hook attachment, mix until the dough comes away from the sides and forms a ball (less than a minute)
  3. Cover the bowl with cling film and allow the dough to rest at room temperature for about an hour
  4. Turn out on to a lightly floured surface, divide into halves, putting one back into the bowl and recovering with cling film
  5. Roll the first ball of dough out into a rectangle ½cm thick
  6. Brush the rolled out dough with 1tbsp sesame oil
  7. Sprinkle 1tsp chilli flakes, ¼tsp cracked peppercorns and half the sliced spring onions
  8. Roll up the dough tightly along the long side into a cigar shape and cut into 3 equal pieces
  9. One by one, gently stretch each piece before rolling it into a spiral and tucking one end under
  10. Flatten each spiral into a disc of about 1cm thickness
  11. Repeat stages 5-10 with the second half of the dough
  12. Put a heavy bottomed frying pan or skillet over a medium flame and add vegetable oil
  13. Once hot, fry the pancakes for 5-8 minutes on each side until browned
  1. Serve hot with soy sauce and/or sweet chilli, garlic, ginger dipping sauce
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