15 mins
Super easy
serves 4
About the recipe
Adding sourdough starter to your pancake batter adds a little kick of acidity that goes really well with sweet, ripe seasonal fruit, yoghurt and a drizzle of honey or maple syrup.
Ingredients
200g mature sourdough starter
2 large free-range eggs
100ml whole milk
100g self-raising flour
olive oil
Method
- Place your sourdough starter in a bowl. Crack in the eggs and pour in the milk, then beat the mixture well to combine.
- Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
- Put a large non-stick frying pan on a medium heat and, once hot, add ½ tablespoon of oil, tilting the pan to cover.
- Use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – make sure you leave space between each one so they have room to spread out slightly.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.
- When the pancakes are golden on both sides, transfer them to a plate, then repeat with more batter, adding extra oil, if needed.
- Serve the pancakes right away, topped with a dollop of natural yoghurt, and some fresh fruit, if you like.
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