Pancakes! Everybody loves pancakes! Oh nostalgia, those beloved childhood memories: the smell of batter being poured over some sweet smelling melted butter in a hot pan…mom’s experienced and delicate art of flipping the pancake in the pan without breaking it nor letting it fall on the floor…and rolling the warm golden pancake with jam covered fingers…Well now that we are into “everything sourdough”, here comes a recipe for a batter, where all the flour has been converted into sourdough, providing some extra health and taste goodies to this classical comfort food:
Ingredients for one portion of batter: (for one person or two small eaters. Multiply ingredients per amount of people):
- 2 cup active and bubbly sourdough (thick sourdough, add more flour if your starter is too thin)
- 3/4cup milk
- 1 big egg
- 1 pinch of salt
- Butter for cooking the pancakes in the pan
-Add all the ingredients in a big bowl and blend into a smooth batter
-Cover the bowl and let rest for 1 hour at room temperature (or in the fridge overnight)
-Melt a teaspoon of butter in a pan on medium heat (make sure the pan is evenly hot before cooking the pancakes, in order for them to cook properly)
-Poor ¾ of a soup ladle of batter into the pan and spread evenly
-Cook until the top on the pancake is dry, then flip over to cook the other side
-Stock on a plate until all the pancakes are baked
-Enjoy your pancakes with your favorite toppings!
Here at scoby&friends, we love to eat our sourdough pancakes with some homemade kefir soft cheese and homemade strawberry jam!
Tips: you can cook a big amount of pancakes and freeze the leftovers! You can also cook them in advance and keep them warm in the oven (80°C) on a plate covered with a damp cloth