Sourdough pancakes

Name: Sourdough pancakes
Total time: 15 min
Yield: 4
Ingredients: 200 g mature sourdough starter; 2 large free-range eggs; 100 ml whole milk; 100 g self-raising flour; olive oil

Using leftover starter

Vegetarianv

“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. ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

Pancake day Bread

Nutrition per serving

Calories 280 14%
Fat 11.3g 16%
Saturates 2.4g 12%
Sugars 1.9g 2%
Salt 0.9g 15%
Protein 9.6g 19%
Carbs 37.4g 14%
Fibre 2.3g -

Of an adult's reference intake

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Ingredients

200 g mature sourdough starter
2 large free-range eggs
100 ml whole milk
100 g self-raising flour
olive oil

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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.