Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter
- Serves 4
Nutrition per serving
- 200g self-raising flour
- 1 tbsp golden caster sugar
- 1 tsp baking powder
- 200g sourdough starter (active or the excess you'd throw away)
- 2 eggs
- 260ml milk
- 50g butter, melted, plus extra butter for frying
- sunflower oil, for cooking
- maple syrup, to serve
Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side – they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.