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.
Ingredients
100g flour
1 egg
200ml milk
2 (generous) tbsp sourdough starter
Method
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)
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.
Ingredients
100g flour
1 egg
200ml milk
2 (generous) tbsp sourdough starter
Method
- Combine the egg, milk, flour and starter together in a bowl.
- Beat well until there are no lumps. Leave to rest for at least an hour.
- Heat a tiny amount of oil in a non-stick pan.
- 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.
- 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)
