I remember sourdough pancakes as some of the first things I started baking. I have always had a sweet tooth, terrible I know and pancakes really fit the bill piled with sugar and/or jam. On a special occasion even with ice cream. It was the French style crepes that was popular in my house.
In lockdown London I became interested in all things sourdough and the recipe below and American style pancake made with sourdough starter. I have added anything from peanut butter, fresh strawberries and raspberries to maple syrup, greek yogurt and fresh whipped cream. There are endless options. My sourdough pancakes are delicious and really moreish…
Ingredients:
- 2 large eggs
- 245ml whole milk
- 1tsp vanilla
- 60g greek yogurt
- 250g sourdough starter
- 1tsp baking powder
- 5gr salt
- 1tsp bicarbonate
- 180g whole wheat or plain white flour
- 50g melted butter
Method:
Beat the eggs in a medium bowl, then add milk, yogurt, sourdough starter and vanilla and combine. Mix together your dry ingredients; flour, baking powder, bicarbonate and salt. Add that to the wet mixture and follow with the melted butter. Leave the mixture to rest for about half an hour while the starter gets going.
It’s time to get going. Using a searing hot griddle or non stick frying pan, lightly grease it and using a soup ladle drop the batter on the pan. I tend to use a mousse ring to contain the batter slightly. Once you see small bubbles forming on the top, flip over the pancake. It should be light brown. Now stack them up and get ready to feast. Enjoy.
Sourdough Pancakes
Ingredients
- 2 Large Eggs
- 245 ml Whole Milk
- 60 g Greek Yogurt
- 250 g Sourdough Starter
- 1 tsp Vanilla
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 180 g Whole Wheat or Plain Flour
- 5 g Fine Sea Salt
- 50 g Melted Butter
Instructions
- Melt the butter in a saucepan over low to medium heat
- In a medium bowl whisk the eggs
- Add whole milk, sourdough starter, yogurt and vanilla and mix well
- In a separate bowl add all the dry ingredients (flour, baking powder, bicarb, salt) and give it a dry whisk to blend
- Now add the dry ingredients to the wet ingredients.
- Add the melted butter
- Leave the combined pancake batter to rest for about 30 mins, allowing the starter to get going.
- Using either a piping hot griddle or frying pan, lightly grease it before adding batter with a ladle. Pending on your desired size you'll yield about 12-15 pancakes