Recipe Sourdough Pancakes

morning glory

Obsessive cook
Staff member
19 Apr 2015
Maidstone, Kent, UK
If you have your own sourdough starter, you will know that you need to replenish it every day and that means discarding some of the starter each time. This is a great way to use up some of the 'discard'. You can leave the pancake batter to prove overnight - or just leave it for an hour, as I did.

This recipe makes a thickish batter which can be used to make six small, fairly thick pancakes or three thinner, frying pan sized pancakes. You can eat them either savoury or sweet - no need to add sugar to the mix. The sour taste will work well with a sweet topping.


100g flour
1 egg
200ml milk
2 (generous) tbsp sourdough starter

  1. Combine the egg, milk, flour and starter together in a bowl.
  2. Beat well until there are no lumps. Leave to rest for at least an hour.
  3. Heat a tiny amount of oil in a non-stick pan.
  4. If making large thinner pancakes, add a ladle of batter to the pan and use the bottom of the ladle in a circular motion to spread the batter to fill the pan.
  5. When the top of the pancake begins to bubble, turn it and cook until both sides are golden brown.

This is a smaller thicker pancake topped with Raclette cheese, tomatoes and urfa chilli flakes - I didn't use use a ladle to spread the batter:


And here a full size pancake (recipe to follow)

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