OK, to last time I wrote a recipe for delicious sourdough pancakes and, don’t get me wrong, they are delicious. However, because I have been working on sourdough recipes for the re publication of Home Made Sourdough, I have had to test a lot of pancake recipes and I developed a recipe that is even better. More eggs make these pancakes better and beating the egg whites and then folding them in makes them even better – super fluffy pancakes! Tip: you can use this to make waffles too if you have a waffle iron.
260 g wheat sourdough starter from the vat in the fridge
200 g white wheat or spelt flour
60 g water
240 grams of milk
50 g sugar
2 tablespoons of melted butter, lard or vegetable oil
4 eggs, separated
1/4 tsp salt
1 tsp baking powder
Maple syrup or jam to serve
Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
Add 100 g of the flour and all the water. Stir and cover with plastic wrap, and leave on the counter for around 8 hours.
Add the remaining flour, the milk, sugar, melted fat, egg yolks, salt and baking powder to the bowl of refreshed starter and stir well to ensure there are no lumps. In a separate bowl, beat the egg whites to a soft peak. Add the beaten egg white to the main mixture and then fold them in gently.
Heat an electric waffle iron and follow the instructions for making perfect waffles and serve immediately with maple syrup. Waffles are not sociable because they really are at their best stright out of the waffle iron while they are crispy on the outside and fluffy on the inside. So people more or less have to eat one by one! Alternatively, you can make pancakes. To make pancakes, heat a frying pan on medium – high heat and put it a bit of butter and a bit of oil so that the butter does not burn. Pour in the batter, top it with fruit if you would like to and then fry until holes form and the edges begin to brown. Flip and cook for a good 2-3 minutes on the other side.
Keep them warm while you finish frying them and then serve hot with maple syrup or jam.
Makes around 10 waffles depending on how deep your waffle iron is. Makes 20 pancakes around 10 cm in diameter.