Sourdough Pancakes

Sourdough pancakes

When you refresh a starter before baking, you discard about half of it and feed the rest with flour and water — and that discard always feels like a waste.

So let's make pancakes with it.

Ingredients:

Sourdough starter30g
Plain flour50g
Bread flour (Kitanokaori)25g
Egg1
Milk40cc
Yoghurt1 tbsp
Sugar1 tbsp
Butter8g
Baking powder1/2 tsp

Step 1 — Mixing, part one (milk, yoghurt, sourdough starter)

Add 1 tbsp of yoghurt and 30g of sourdough starter to 40cc of milk and mix well. Make sure the starter dissolves properly into the milk.

Step 2 — Mixing, part two (egg, sugar, butter)

Combine the egg, sugar and butter. Warm a frying pan and melt 8g of butter. Beat the egg well with a whisk and add the sugar. Once the butter has cooled a little, add it and mix well again. Then add mixture 1 and mix again. That is everything except the flour and baking powder.

Step 3 — Making the batter

Sift 50g of plain flour, 25g of bread flour and 1/2 tsp of baking powder into mixture 2. From here, fold it together roughly with a whisk or a spatula. Overmixing makes it gluey, so turn it over rather than beating it.

Step 4 — Resting the batter

Once everything is combined, cover it and let it rest. Unless the room is very warm or you are leaving it a long time, room temperature is fine. One to three hours is about right. The longer it sits, the more the lactic acid bacteria multiply and the more acidity develops. The yeasts work at the same time, so the batter rises more readily too. Watch it and adjust to taste.

Step 5 — Cooking

Heat a frying pan, add a little butter (not counted in the ingredients above) and pour in the batter. Keep the heat at a low medium. Cover, and after about a minute and a half bubbles appear on the surface and it begins to dry. Take the lid off, lower the heat, turn the pancake and cook the other side. About two minutes and it is done.