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!
I have been trying out a few new sourdough pizza base recipes and I am happy with this improved version.
Simplicity and versatility are high on my list and this one ticks both those boxes.
Its a great way to use up discarded starter or can be made with active starter too.
The addition of semolina and a few tablespoons olive oil make all the difference to the flavour and texture.
A few tips for a nice crisp base, preheat your oven to high and preheat your baking tray. This can make it difficult to transfer your pizza but using a pizza paddle to literally slide it on works well.
To be honest I just preheat the oven then put the pizza base on a cold tray then add the toppings, its easier and I don't have a pizza paddle!
So here is my recipe
Ingredients for 4 large or 6 medium pizzas
500g pizza flour or plain flour
300g starter or discard
250 ml warm water
2 tablespoons olive oil
50g semolina or fine polenta
10g salt, 2 level teaspoons
Measure the flour, semolina and salt into a large mixing bowl.
Mix the warm water with the starter and oil in a jug.
Add to the dry mix in the bowl and knead until it comes together into a fairly smooth ball. Takes around 5 minutes.
Cover with a tea towel and leave at room temperature for a few hours until roughly doubled in size.
Put the dough onto a floured surface and use your knuckles to knock the air out of it.
divide the dough into 4 or 6 pieces depending on the size of pizza you want.
Roll out thinly, add toppings and bake in a hot oven for around 15 minutes until the base is crisp and golden.
I had extra dough so just put it in the fridge in a tupperware dish and used it the next day to make pizzas for lunch.
Alternatively you could make the dough in advance and just leave it in the fridge until you need it, bearing in mind it will become more sour the longer you leave it! I imagine it would be ok for 2 or 3 days!
If you don't have sourdough starter then you can use instant dried yeast, here is the amended recipe.
Standard Pizza Base
500g plain or strong white flour
1 1/2 tsp salt
1 tsp instant dried yeast
325 ml warm water
1 tablespoon rapeseed or olive oil
Put the flour in a large bowl with the salt and yeast.
Add the oil and water and knead for 5 to 10 mins, until smooth.
Put the kneaded dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for a couple of hours, until roughly doubled in size.
Proceed as sourdough recipe.
I came across this recipe at an advanced Sourdough Workshop run by expert baker Lesley at Lesleys Kitchen Breadschool!
This is one of my favourite sourdough recipes, for a few reasons! There is no lengthy stretching and folding involved, you can make the Pre ferment step in advance and you can do the final prove in the fridge for 24 to 48 hours, bringing a lot of flexibility to your sourdough baking, in addition to more digestible bread!
I quite often prepare 2 lots of Pre ferment, leave one at room temperature overnight to use the next day and the other one stays in the fridge for up to 72 hours.
This bread is delicious with a fairly close crumb, no big holes in this one but to be honest I’m not a fan of holey sourdough, all your filling falls through the holes!
The oats add extra fibre, the pre ferment uses wholemeal flour and you can use a mix of flour to make up the loaf. Malted grain flour or half spelt, half white is a good combination for flavour and crumb texture.
All you have to do is briefly knead the dough until it comes together then prove at room temperature for 2 hours, knock the air out of the dough, shape it and prove it in a banneton, either at room temperature or in the fridge. So this really is a simple but most delicious and nutritious sourdough! I hope you love it as much as I do!
You can do this step overnight or 12 hours at room temperature or up to 72 hours, if you keep it in the fridge. Mix together with a wooden spoon and cover.
Making the loaf, add
🍃 Health educator🍃