Name: Sourdough American pancakes
Prep time: 10 min
Cook time: 15 min
Ingredients: 200 g sourdough starter; 2 large eggs; 100 ml milk; 100 g plain flour; 1 tsp baking powder; 1/4 tsp bicarbonate of soda; 1/4 tsp sea salt; 1 tsp vanilla extract; 25 g caster sugar; 2 tbsp neutral oil (for frying the pancakes. Add more if needed.)

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I always like to make use of the excess sourdough starter I have, especially as I seem to have so much left over after making big batches of sourdough loaves and focaccias for my supper club. I have already written about using my excess starter for making sourdough raspberry, white chocolate and banana muffins . I also thought how good it would be to use the surplus starter to make some sourdough American pancakes. Pancake day is on the horizon after all…

If you haven’t ever made your own sourdough starter before, I have a simple guide telling you how to go about making it AND another post telling you how to maintain your starter.

Making a sourdough starter is really easy, so even if you don’t go on to create your own sourdough loaves you can simply use the starter to make a whole range of delicious treats.

These pancakes are ridiculously easy to bake and all you need is a mixing bowl, scales, a whisk and a frying pan. You could make the pancake batter the night before you want to eat them and then cook them off to order the next morning. I like to serve mine with Greek yoghurt, honey and fruit.

You could also serve the pancakes with crispy bacon and maple syrup or sliced bananas and toasted pecan nuts. Sometimes just a simple topping of Nutella will do!

Sourdough American pancakes

The perfect breakfast pancakes - easy to prepare and simple to put together.

Course Breakfast

Cuisine American

Keyword American pancakes, breakfast, brunch, sourdough starter

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Author Laura Scott

Ingredients

200 g sourdough starter
2 large eggs
100 ml milk
100 g plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp sea salt
1 tsp vanilla extract
25 g caster sugar
2 tbsp neutral oil for frying the pancakes. Add more if needed.

Instructions

Measure the flour, baking powder, bicarb soda and salt into a mixing bowl.
Pour in the sourdough starter.
Whisk the eggs, milk and vanilla together. Pour into the mixing bowl.
Whisk the mixture together until well combined.
Leave the mixture to rest for 30 minutes.
Heat the oil in a non stick frying pan. Using a ladel, pour in enough batter for two separate pancakes and cook until bubbles appear on the surface of the pancakes. Flip the pancakes over and cook for another 1-2 minutes until the surface is light golden brown.
Place the cooked pancakes on an oven tray and cover with foil. Keep them warm in the oven. Continue this process until you have used up all of your pancake batter.
Serve immediately with a selection of toppings.