I’ve been making sourdough bread for our family for just over a year now. The issue I face is that we only really need a loaf every few days and sometimes a week or two goes by when the starter goes unused. If I don’t refresh the sourdough starter I get a good layer of dark liquid on the top (alcohol from hungry yeast) which, whilst isn’t damaging makes the whole thing feel a little unloved.
In response to this I have been looking at ways I can use the starter for recipes other than just bread, this is by far the simplest – who doesn’t love a stack of pancakes for breakfast? I have tried out a couple of sourdough pancake recipes, many of which just add a bit of sourdough to a traditional pancake batter. I feel that this one really uses the sourdough and produces a really satisfying, fluffy pancake.
- 200g/ 1 cup of sourdough starter
- 1 egg (beaten)
- 1 tbsp butter (melted)
Note: You can use a light flavoured oil for a healthier alternative
- 1.5 tsp honey (or sugar if you prefer)
- 0.5 tsp baking soda
- 2 Tbsp whole milk
- A little butter for frying
- Mix together the sourdough starter, egg, honey, melted butter and baking soda
- Add milk to thin the batter to the right consistency
- Heat a pan over a medium heat, melt a little butter and add around 1/4 cup of the batter.
- Cook until golden, flip and cook the other side.
Easy, satisfying and very tasty!!