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.
- About 100 -150ml sourdough culture
- 1 large egg
- About 100-150ml milk
- Beat the eggs and whisk into the sourdough culture
- Whisk in sufficient milk to create a batter with the consistency of single (pouring) cream
- Add a pinch of salt
- Apply a little melted butter or oil to a pancake pan using a pad of kitchen paper
- When the butter begins to sizzle add a small ladleful of batter and swirl to cover the base of the pan
- When the edges brown loosen with a palette knife and flip over
- When the base is brown slide from the pan onto a plate
- Cover with a sheet of baking paper and repeat
- Keep the pancakes warm if you intend to eat immediately
- This recipe produces thin light pancakes similar to the traditional English pancake made from milk, flour and eggs with no raising agent.
- 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.
- 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.