Sourdough Pancakes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. In a large bowl, whisk the starter, flour, milk, egg, sugar, melted butter and salt until mostly smooth. A few lumps are fine. Leave to stand for 10 minutes.

   Mark done Start 10 min timer

2. Heat a large non-stick frying pan or griddle over medium heat and brush it lightly with butter.

   Mark done

3. Sprinkle the bicarbonate of soda over the batter and fold it in gently, just until combined. The batter will bubble and puff up.

   Mark done

4. Pour about 80 ml of batter into the pan for each pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.

   Mark done Start 2 min timer

5. Flip and cook for 1 to 2 minutes on the other side, until golden. Keep warm in a low oven while you cook the rest, and serve with butter and maple syrup.

   Mark done Start 1 min timer

Chef’s Tips

• Add the bicarbonate last and cook straight away. Once it meets the acid in the starter it starts to fizz, and the lift is gone within minutes.
• Cook on medium heat. The pancakes are thick, and high heat browns them before the middles are cooked.
• If the batter is too thick to pour, stir in a splash of milk. Starters vary in thickness.

Pairing Suggestions

• Maple syrup
• Fresh berries
• Crisp bacon

Storage & Reheating

Best eaten fresh. Keep cooked pancakes in the fridge up to 3 days, or freeze for 2 months, and reheat in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.