Sourdough starter is a wonderful little thing, with a personality all of its own. Sometimes Lorenzo is bubbly and active and other times he sits there like a smelly blob. I'm yet to figure him out completely (in fact I'm yet to make a loaf I'm completely happy with too). What I do know is that he requires regular feeding, and along with that regular feeding comes frequent discarding too. Waste isn't really something I'm ok with, so Ellie and I did some investigation and decided sourdough pancakes sounded amazing.
We've made several batches now and I think adding the starter makes them really delicious - they seem to rise beautifully and make equally good sweet or savoury versions. With today being Shrove Tuesday, I thought it a great opportunity to share. Also, I'll take any excuse to eat pancakes!
Sourdough Pancakes
Ingredients:
- 1 portion sourdough starter (I'll use 'portion' and take all other measurements in reference to that)
- 1.5 portions milk of your choice (I used almond)
- 1 portion plain flour, or a little more if you prefer your pancakes thicker (this will also depend on the hydration level of your starter)
- pinch of salt
- tablespoon of coconut oil
- Stir all the ingredients together in a bowl (ensure the coconut oil is melted first).
- Heat a frypan and add a small amount of coconut oil. Pour the batter in and cook on both sides until lovely and golden.
Notes:
- I don't add sugar to my pancake batter as Ellie changes her mind constantly about what she wants atop them. Sometimes it's maple syrup and fruit, sometimes vegemite (yes really). So I leave the mixture plain and let the toppings be the star. You could easily make a sweeter batter if that's your preference.
- I make small pikelet sized pancakes as that means I can do more of them at once, to feed the Fork hoards faster. Larger ones are also delicious.
How delicious! These look like a gorgeous outcome from your bread baking.
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