Sourdough Pancakes – A great way to use excess sourdough starter!
So as you would have seen from last weeks post I’ve entered the world of sourdough bread making, but the downside to sourdough is that if you’re not making bread constantly you end up with excess starter that is just destined for the bin. Well I’ve found the best thing to do with excess starter – Sourdough Pancakes.
Hands down these pancakes are the bomb! They have a much more complex flavour than regular pancakes, plus they are light and fluffy. To top it all off I love the fact that I don’t have to throw out my amazing sourdough starter anymore, because really, I’ve spent so much time feeding it and keeping it alive that I want to use every bit of it in my cooking and not in the bin.
I think these sourdough pancakes are best served with fresh ricotta, blueberries and maple syrup, I really don’t think there could be a better match. I guess you’ll just have to try them to prove me wrong.
- 1 cup sourdough starter
- 1 cup flour
- 1 cup milk
- 1 tbsp vegetable oil
- 2 tbsp sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
Place the starter, flour and milk in a bowl and mix to combine. Cover with cling wrap and set aside for 30mins. Add remaining ingredients and mix until just combined. Heat a saucepan over a medium heat and add a small knob of butter. Add 1/4 cup of batter to the pan and cook until bubbles form in the center and it’s golden in colour, around 3-4mins, flip over and cook for another 2-3 mins on the other side or until golden. Set aside to a warm plate while you continue to cook the remaining pancakes.
Serve warm with ricotta, fresh fruit, and a generous slathering of maple syrup.