Sourdough Pancakes
Sourdough starter … what on earth is that! After reading this short and informative blurb - all will be revealed. It’s a simple process that’ll produce glorious results - sourdough pancakes!
A sourdough starter is the basis for sourdough bread. By combining flour and water and letting it sit for several days, you enable the flour to cultivate its own yeast. Emma Christensen, author of Kitchen offers a very detailed and easy to follow step-to-step instruction on how to make your own sourdough starter (link below). I read, I followed, I fermented, and found it simple, fun, and like turning back time to the good old school days in science class!
So how did a sourdough starter turn into pancakes? Well … the pancake game is becoming more and more competitive! These days you can’t go on Instagram without seeing a stack of matcha pancakes, gluten free/paleo pancakes, oatmeal/smoothie pancakes or the classic salted caramel-drenched pancakes. Me – I’m a simple gal and simply returned to the basics in order to give my pancakes the edge I needed.
The end result – fluffy, crispy, nutty, slightly sour pancakes topped with creamy greek yoghurt and blueberry jam. So follow the link below to get your sourdough starter cultivating. 5 days later, you’ll be ready to make my pancakes!
Ingredients
Makes 6
2 cups sourdough starter
2 tbsp. honey
½ tsp. salt
½ tsp. bicarbonate soda
Grape seed oil
To serve
Greek yoghurt
Blueberry jam
½ lemon, zest of
You will need
3 x 9cm metal rings (you can remove the top and bottom of a tin can if you don’t have them)
Method
Combine the sourdough starter, honey and salt in a small bowl. Let it sit for 20 minutes, until it begins to bubble. Now stir in the bicarbonate soda, it should become frothy.
Grease the metal rings and saucepan with grape seed oil. Sit the three rings in the saucepan and heat them to a medium heat. Fill each ring halfway (allowing room to rise). When the pancakes begin to bubble and the sides have cooked, take the rings off the pancakes and flip them. Cook on the remaining side until golden. Repeat for the remaining batch.
Serve pancakes with a dollop of Greek yoghurt, blueberry jam and a pinch of lemon zest.
