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Sourdough pancakes

Sourdough pancakes

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Sourdough pancakes

Using leftover starter

Using leftover starter

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 280 14%

  • Fat 11.3g 16%

  • Saturates 2.4g 12%

  • Sugars 1.9g 2%

  • Salt 0.9g 15%

  • Protein 9.6g 19%

  • Carbs 37.4g 14%

  • Fibre 2.3g -

Of an adult's reference intake


  • 200 g mature sourdough starter
  • 2 large free-range eggs
  • 100 ml whole milk
  • 100 g self-raising flour
  • olive oil


  1. Place your sourdough starter in a bowl. Crack in the eggs and pour in the milk, then beat the mixture well to combine.
  2. Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
  3. Put a large non-stick frying pan on a medium heat and, once hot, add ½ tablespoon of oil, tilting the pan to cover.
  4. Use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – make sure you leave space between each one so they have room to spread out slightly.
  5. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.
  6. When the pancakes are golden on both sides, transfer them to a plate, then repeat with more batter, adding extra oil, if needed.
  7. Serve the pancakes right away, topped with a dollop of natural yoghurt, and some fresh fruit, if you like.

Watch the video: How to Make Sourdough Waffles (February 2023).