Happy Easter! I thought I would celebrate it with something a little different, little bit bored of chocolate at the moment, and frankly pancakes rock. Since the start of my sourdough exploits I have been wondering what to do with the starter that you bin at every feed. I know you have to get rid of it, and honestly I’m not going to make that much bread, so what other interesting things can you do with it. Well sourdough pancakes.
I found this blog for sourdough pancakes and thought that looked simple enough. The only point of confusion is how much is 2 cups of starter. I do so hate the unit of ‘cup’ what is wrong with grams? Oh well I just guessed something that looked about right, I worked it into the rest of the mixture looked like pancake batter.
- 2 cups Sourdough
- 2 tbsp Sugar
- 1 large Egg (I used 2 small)
- 4 tbsp Olive oil
- 1/2 tsp Salt
- 1 tsp Bicarbonate of soda
- 1 tbsp Warm water
Mix the bicarb and water in a small cup and put aside.
Mix the remaining ingredients together to form a batter.
When ready to cook fold in the bicarb mix. Then cook on a hot griddle / frying pan.
I decided to shape mine. Sadly the only metal shapes we have are the Ikea Animal Cookie selection, and a selection of stars. So I did what I could do. Sadly I couldn’t get them to work, the pancakes were too thick, and with the heat too high they would start burning before they had fully taken shape. So I had to go free form and make circles by hand.
I am generally more a fan of the European style thin pancakes, with lemon and sugar, than the thick American ones. These are the exception.
The starter gives them a nice acidic kick not to mention a great way to use up the unwanted starter.
Taste wise they needed more sugar, they were too dry and sour to eat on their own. They would have been perfect with lemon and sugar, but we decided to go for a cinnamon sugar + butter topping. It just added a sweet kick but not too overpowering.