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Easy soudough pancakes

Course: Breakfast, Main Course, Salad, Snack
Cuisine: American, Canadian, Unknown
Keyword: Sourdough, Spelt, Wheat, Wholemeal
Servings: 20 Pancakes 10cm diameter

Ingredients

  • 85 g Wheat sourdough starter
  • 225 g White wheat or spelt flour Use wholemeal if you want to be healthy)
  • 85 g Water
  • 120 g Milk You can use water or a milk substitute if you don't want to use milk.
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 50 g Sugar
  • 2 tbsp Melted butter or lard, dripping, or vegetable oil
  • 2 Eggs
  • Berries or bananas or both to serve See tip below
  • Butter or oil to grease the pan

Instructions

Day One

  • The night before you want your pancakes, stir together 85 grams of wheat sourdough starter, 85 g of the flour of your choice and 85 g of water.
  • Cover the bowl with plastic and let it sit on the counter over night. If your kitchen is freezing, pop the bowl in the oven and turn the oven light on. That makes a cozy environment for your starter.
    Note: Bowls of sourdough refreshing in the oven with the light on!

Day Two

  • In the morning do the following:
  • Melt the butter (or whatever) and let it cool down. Clearly if you are using oil you don't need to melt it.
  • Beat the eggs with the milk (or water, or milk substitute)
  • Sieve together 140 g of the flour of your choice with the baking powder
  • Stir together the sugar and the salt
  • Uncover the bowl of refreshed starter and stir in the egg and milk (or whatever) mixture and the melted butter (or whatever).
  • Add the sugar and salt and stir. Add the sifted flour and baking powder mixture and whisk well to get rid of any lumps.
  • Let the batter sit for 30 minutes or so. Have a shower! Have a cup of coffee and read the paper! If you are desperate, don't bother letting it sit (but make sure there are no lumps).
  • Heat the frying pan to medium-high and add a little blob of butter or splash of oil.
  • Give the batter a little, last whisk and then use a jug or a ladle to pour the batter in the pan.
  • Scatter the fruit of your choice on top of the pancakes, if you want to and then flip them when there are bubbles all over the surface of the pancake and the edges are golden.
  • Cook for a good 2-3 minutes on the other side too or you will have fish belly pancakes (not a good look).
  • Keep the pancakes warm in the oven, under some aluminium foil as you cook all of them.
  • Serve with maple syrup or jam. Bacon is strictly optional.

Notes

Top Tip

To make blueberry (or any berry) or banana pancakes, make a plain batter and ladle it into the frying pan. Scatter the fruit on top of the pancakes as soon as they hit the pan and then cook them and flip them. That way you get even distribution of fruit and not some fruit-ladened pancakes and some naked ones. Also, that way you can have different flavoured pancakes and are not committed to one type for all.
I keep my starters in the fridge and when I want to use them I pull them out and refresh them according to recipes. In this case, I may want to refresh my white wheat starter with spelt or wholemeal so what I do is take out however much I need and I refresh it according to the instructions. Then, so I don't run out of starter, I weigh some or all of the remaining starter depending on how much I have. I add the same amount of flour and the same amount of water and give it a good stir. I cover it and let it refresh alongside the starter I will be using. The next day, I put it back into the fridge (in the vat with the rest of it, if I only refreshed a portion) for another day.