Sourdough Pancakes
This American style pancake is made all the better from using a sourdough starter, bringing balance to the flavours of the toppings
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