This is a great way to use up extra sourdough when feeding your starter.
The resulting pancakes have a subtle sour tang in the background, which makes it delicious combined with sugar. The flavour kind of reminded me of lemon and sugar, which was a combination I’ve never heard of until I came to London where it’s a really popular flavour for pancakes/crepes.
The first few pancakes will always be the ugliest. I’m sure there’s some kind of scientific reason behind that.
I sprinkled a sugar/cinnamon combination in between the layers of pancakes.
A word of disclaimer: The pancakes will not be like thick American-style pancakes. Rather it resembled the thinner, more crepe-like pancake which I seem to find more often in London.
I got the recipe form here, and added cinnamon to the mix.
Ingredients (2 servings, or about 5 pancakes about 7-8″ in diameter)
- 1 cup starter (mine was 100% hydration)
- 1 tbsp granulated sugar + 1 tbsp (for sprinkling between layers)
- 1 egg
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tbsp warm water
- 1/2 tbsp cinnamon + 1 tbsp (for sprinkling between layers)
- Mix starter, sugar (1 tbsp), egg, olive oil, salt, and cinnamon (1/2 tbsp) together.
- In a separate bowl, add the baking soda and water together.
- Heat your pan over a medium-high heat until hot. Melt a bit of butter on the pan.
- When the pan is hot, fold the baking soda/water mixture gently into the batter. Leave for a minute before using.
- Cook the pancakes 1-2 min each side or until golden-brown and bubbly.
- Mix 1 tbsp of granulated sugar and 1 tbsp of cinnamon together. Sprinkle this mixture between the pancakes.
- Make sure your starter is active and at room temperature. This is to ensure that there is acidity to react with the baking soda so that your pancakes are fluffy.
- 100% hydration just means that my starter is equal parts flour and water in weight.