Sourdough Pancakes
10m prep 20m cook 30m ready
Fluffy sourdough pancakes made with a fermented starter for a tangy flavor. Perfect for a leisurely breakfast.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.4 mg
- Iron: 0.93 mg
- Magnesium: 12.2 mg
- Phosphorus: 150 mg
- Potassium: 146 mg
- Zinc: 0.91 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 g white sourdough starter
- plain flour
- 3 1/2 tbsp milk
- 1 egg
- 1 tsp caster sugar
- bicarbonate of soda
- butter
Let's Cook
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Step 1.
In a bowl, whisk together 100g (scant 1 cup) white sourdough starter with most of the 30–50g (3½–6 tbsp) plain flour, reserving about 1 tablespoon of flour for later. Cover the bowl and let it sit at room temperature overnight (about 8–12 hours).
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Step 2.
The next day, whisk in the remaining flour, 3½ tbsp milk, 1 egg, 1 tsp caster sugar, and ½–¾ tsp bicarbonate of soda until a stiff batter forms. The batter should be thick but spoonable.
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Step 3.
Melt a small amount of butter in a frying pan over medium-high heat. Drop spoonfuls of batter into the pan to form circles about 10–15cm (4–6in) in diameter. Cook for 3–4 minutes until the tops are set with bubbles and the bottoms are lightly browned.
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Step 4.
Flip the pancakes with a spatula and cook for another 2–3 minutes until the other side is lightly browned. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter to the pan as needed. Serve with melted butter or syrup.
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