“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. ”
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.