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Sourdough pancakes

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A star rating of 4.9 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes around 12 pancakes

Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter

  • Vegetarian
Nutrition:
NutrientUnit
kcal499
fat20g
saturates10g
carbs65g
sugars8g
fibre3g
protein14g
salt1.39g
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Ingredients

  • 200g self-raising flour
  • 1 tbsp golden caster sugar
  • 1 tsp baking powder
  • 200g sourdough starter (active or the excess you'd throw away)
  • 2 eggs
  • 260ml milk
  • 50g butter, melted, plus extra butter for frying
  • sunflower oil, for cooking
  • maple syrup, to serve

Method

  • STEP 1

    Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.

  • STEP 2

    Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side – they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.

Goes well with

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A star rating of 4.9 out of 5.12 ratings
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