An excellent way to use up your left-over starter on a lazy Sunday morning. It is also a perfect breakfast in bed for Mother’s Day. The fermented flour adds a great complexity of flavour to a simple pancake recipe. They’re great with some deliciously ripe pear or persimmon and velvety Greek yogurt doused in maple syrup.
- Leftover active sourdough starter – 125 grams
- Warmed full cream milk – 125 grams
- 1 large egg
- Plain flour – 90 grams
- 1/2 tsp baking powder
- 1/2 tsp sodium bicarb (baking soda)
- 1/2 tsp salt
- Caster sugar – 40 grams
Baker’s Note: You may need to adjust the consistency of your batter, depending on how wet your starter is. Just add a bit of extra flour or milt to achieve a consistency of pouring cream.
Blend dry ingredients together to ensure baking powders are distributed evenly.
Whisk wet ingredients in a medium-sized mixing bowl until combined.
Add wet ingredients to dry, and whisk until no lumps remain.
Allow to rest for 30 min. (If you’re in a rush, you can skip this step but if you’ve got the time, resting the batter will produce better aerated, fluffier pancakes!)
Heat a tablespoon of vegetable oil in a heavy-based frying pan until very hot.
Pour in some batter, wait for bubbles to appear and pop, or until golden brown underneath, then flip. Cook other side and repeat for remaining batter.
Top with your favourite ingredients – we love banana, Greek yoghurt and maple syrup.
Show us how your Sourdough Pancakes turn out – tag us @Bakery_Craft_australia on Instagram!