Wonderful way to use up your discarded starter, freshly made for breakfast they are divine! It is surprising how light and fluffy they are, much nicer than the traditional pancakes, and much healthier too!
It only takes 5 minutes to make the mixture, leave for 30 minutes to let the starter give the batter a boost, and you have beautiful pancakes for breakfast ♥
I’m always trying to find ways to use the starter which is discarded each time we feed it, and this is a winner.
Makes 4-6 depending on how large you make them.
Ingredients:
- 2 eggs, large
- 1 cup milk
- 1½ cups sourdough starter
- 1½ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- ¼ sugar
- ¼ butter, melted
Topping:
- 1 punnet strawberries, cut in quarters
- Golden syrup, maple syrup or honey (whichever you prefer I like golden syrup)
- Butter to dollop on top
Method:-
- Beat eggs in a medium bowl, add milk and sourdough starter, stir to combine.
- Sift together flour, baking powder, baking soda, salt & sugar.
- Add to the eggs mixture and mix well.
- Stir in the melted butter.
- You may need to add a little more milk if the matter is stiff, it depends on the consistency of your sourdough starter.
- Wait about 20-30 minutes to allow your sourdough starter to give the batter a boost.
- Lightly grease a heavy frying pan on low-medium heat, drop the batter onto the pan and cook until light golden brown and bubbles are starting to appear on top, then flip over and cook on the other side.
- Don’t flip over more than once, it is sufficient to cook them through by flipping only once.
To Serve:
Heat plates while the pancakes are cooking, and place each one on a heated plate, drop dollops of butter around the pancake, top with strawberries and drizzle syrup over (as much as you like…the more the better I say!)
Enjoy! Please leave a comment below as I love feedback on this recipe if you have made it.
