Sourdough Pancakes

Pancake Pan

We use a traditional seasoned cast iron crepe pan which requires the minimum of butter or oil and never sticks.

When we first started making sourdough bread we were dismayed at the amount of  culture (ferment) which was regularly discarded. This seemed very wasteful but there is only so much bread we can eat. Fortunately a friend came up with the solution,  sourdough pancakes.
This is the recipe devised by Himself, so there are no exact quantities.

Ingredients 

  • About 100 -150ml sourdough culture
  • 1 large egg
  • About 100-150ml milk
  1. Beat the eggs and whisk into the sourdough culture
  2. Whisk in sufficient milk to create a batter with the consistency of single (pouring) cream
  3. Add a pinch of salt
  4. Apply a little melted butter or oil to a pancake pan using a pad of kitchen paper
  5. When the butter begins to sizzle add a small ladleful of batter and swirl to cover the base of the pan
  6. When the edges brown loosen with a palette knife and flip over
  7. When the base is brown slide from the pan onto a plate
  8. Cover with a sheet of baking paper and repeat
  9. Keep the pancakes warm if you intend to eat immediately

Notes

  1. This recipe produces thin light pancakes similar to the traditional English pancake made from milk, flour and eggs with no raising agent.
  2. The pancakes freeze well, just remember to place a sheet of paper between each one, and then wrap the stack in a foil parcel or seal in freezer bag.
  3. I usually add a savoury filling to the pancakes, cover with a white sauce and reheat in the oven (180°C) for about 20 minutes.
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9 thoughts on “Sourdough Pancakes

  1. Pingback: World Food Day | Croft Garden

  2. Hello Christine,
    As yet another storm lashes our Welsh hillside, and F is out for the evening, I had free access computer time … and discovered your lovely blog. Such interesting writing, topics and photos that I’m convinced that this recipe will be a winner. After 30 years of bread making, but only recently switching to a sour dough starter, we have the same issue of too much friendship cake, or bread. Your pancakes sound like an invaluable extra solution to the sour dough surpluses. I shall report back in due course…
    best wishes
    Julian

    • Welcome and thank you for dropping by. The sour dough panacake recipe is one you might need to experiment with as the quantities vary depending on your culture. Be careful though they are addictive and your starter can vanish if you indulge too often.

      • I cooked some tonight, and had tweaked the recipe slightly with a tiny bit of melted butter, a dash more flour (since our sough dough is maybe a bit runny), and some basil – we served them with a bolognese sauce, and they were delicious, and cooked really well. I’m sure they’ll become a regular item here, and it makes me want to have a go at crumpets/pikelets – once the dust settles in the kitchen, so thanks for a great idea,
        BW,
        Julian

      • I’m delighted that you managed to get it to work. I’m also pleased to hear the work pikelet instead of the more ubiquitous crumpet. I had always thought that it was Black Country/East Midlands/Yorkshire dialect, but according to the Oxford Dictionary “it is late 18th century: from Welsh (bara) pyglyd ‘pitchy (bread)”. It is a wet and windy Sunday morning and after frittering my time away with etymology I shall now look into a recipe for pikelets!

      • What a great bit of research on pikelet origins …bara pyglyd…I can see that I shall have to experiment. I have a great bread making book (The Bread Book by Linda Collister and Anthony Blake), which after checking does indeed have recipes for crumpets and pikelets- apparently she suggests no restraining rings for the pikelets and a bit more milk in the mix, which seems to be yeast based but with added bicarb. and cream of tartar. Then 2 tablespoons (from a ladle?) at a time onto a hot griddle, aiming to produce a thinner pancake like result than the circularly constrained crumpet. Perhaps we can share ideas after a few trials??
        BW
        Julian

      • I had an initial go yesterday, and the results looked fine, but tasted a little odd – I just used neat sour dough with a bit of cream and malt extract and what seems like obligatory cream of tartar and bicarb of soda…. they tasted almost cheesey, and in the end we opted to bin them! Either that or maybe they could have worked with grilled goats cheese, but definitely not what I’d hoped for as a tea time delicacy.
        Undeterred I shall try again – the bread I baked from this sour dough batch tonight was fine!
        BW,
        Julian

      • The weather looks foul later in the week so I will definitely have a go. I’m in need of some cooking therapy, nothing like a nice cake to drive away the wet weather blues.

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