Sourdough pancakes

This is the quickest, easiest way of using up surplus sourdough starter. It makes small, American-style pancakes. Excellent with maple syrup and cream or quark, but they are also a good substitute for blinis to serve with smoked salmon and cream cheese. Hardly needs a recipe and quantities are vague. Usually I have about 100-150 ml of starter and I use one egg for this quantity. But if the batter seems too runny, add a bit of flour; if too thick, a bit of water.

They freeze well, wrapped in foil, and can be reheated in the oven, still wrapped.

Update: an even easier option is making pikelets; the method is basically the same as for these pancakes but without the egg and oil. Just mix a cup of your starter with a teaspoon of sugar, a pinch of salt, and half a teaspoon of baking powder. Let stand for a few minutes till it starts to bubble, then cook blobs of it over a low heat till the top is bubbly, before turning to cook the other side. This is so quick you can routinely do it when you’re feeding your starter and then either eat the pikelets or freeze them. Idea from here, thanks Joy!

About 100-150 ml sourdough starter
1 tsp sugar or honey
pinch of salt
1 egg
1 tbsp olive or vegetable oil
1 tsp bicarb or baking powder

Thoroughly mix all the ingredients except the bicarb/baking powder; this can be done in advance. Just before you’re ready to cook the pancakes, pour a tbsp of boiling water over the bicarb and immediately stir into the batter. Heat and lightly grease your pancake pan or griddle, and make small pancakes from about a tablespoon of batter each. Keep warm on a plate covered with a teacloth till all are done.

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