SOURDOUGH PANCAKES

​Fluffy Sourdough Pancakes
These pancakes are so fluffy and delicious! You can make the batter up the night before so you can have fantastic pancakes for breakfast with no fuss at all. You can either use active starter or discard from the fridge.
This is a fantastic recipe and so versatile. The pancakes don't taste sweet so can be topped with sweet or savoury toppings. Topped with berries and a drizzle of maple syrup is a delicious weekend brunch or to go in a savoury direction, with poached eggs, avocado and a side of sauerkraut is delicious too!
I tend to omit the vanilla extract so I can have have my pancakes sweet or savoury.
This recipe makes a lot of pancakes, so I like to keep my options open! Excess batter will keep in the fridge for a few days but will become more sour so don't keep it any longer than that.
A good idea is to make all the pancakes, then freeze them.
You can toast them straight from frozen for a delicious treat anytime!
And this recipe also makes wonderful waffles, just thin the batter down a bit with more plant based milk and cook in your waffle maker. The thinner the batter, the more crispy your waffles will be, and the addition of vanilla extract just adds an extra sweetness which kids love!!
I hope this becomes one of your family favourites and go to weekend pancake recipe!

Ingredients

• 300g  self raising flour
• 250g sourdough starter
• 350mls dairy or dairy free milk
• 2 tablespoons sugar
• 2 tablespoons oil
• 2 eggs or 2 chia or flax eggs for vegan option *
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract (optional and only if you are having the pancakes with sweet toppings!)

 
 
Method

1. Combine the sourdough starter, flour and milk in a medium mixing bowl. Cover and allow to ferment overnight.
2. In the morning create a well in the batter with a wooden spoon and crack the eggs in, mix in then add the sugar, oil, sea salt, baking powder and vanilla extract. If using chia eggs then make sure to mix them in well, they tend to clump otherwise!
3. The batter should be fairly thick, but pourable, you add a bit more milk if its too thick.
4. Lightly grease a griddle or large non stick pan with oil or butter. Heat over a medium heat and add spoonfuls of the batter to form pancakes. Cook for several minutes until bubbles begin to appear. Carefully flip and cook for a few more minutes until evenly browned.
5. Serve with sliced banana, mixed berries and a drizzle of maple syrup or with savoury toppings.
6. These pancakes freeze well and are delicious toasted the following day!

* a chia egg is 1 tablespoon of chia seeds with 3 tablespoons warm water, mixed and left to sit for 5 mins to form a gel. So you need 2 chia eggs for this recipe, 2 tablespoons chia seeds plus 6 tablespoons warm water.