Sourdough pancakes - by Kitty Tait
Ever since the magical ‘send me on my way’ breakfast scene in Matilda, I’ve been completely obsessed with creating the perfect fluffy stack of pancakes. That and trying to move things with just my eyes- still believe I’ll do it one day.
However, no matter how hard I whisked the egg whites or folded the batter, my own pancakes could never live up to the glorious golden stacks I saw in Matilda’s kitchen.
Then Garry came and saved the day. Yes, Garry is just my sourdough starter (who I am strangely emotionally attached to). I don’t know much about baking science but what I do know is that pancakes made with sourdough starter have a depth of texture, flavour and magic not even Roald dahl could make up.
Or ‘pan-bake’. Here is the recipe me and Gary have spent the last four years perfecting.
220g Sourdough starter or discard
250ml milk
2 eggs
50g melted butter
200g all purpose flour
2 tsp baking powder
1 tsp bicarb
25g caster sugar
1/2tsp salt
In a large mixing bowl, whisk together your wet ingredients. Then fold in your dry and mix into a smooth batter.
Plop a tbsp of butter into a frying pan and melt it over a medium heat. Ladle in your batter and gently fry for 1-2 minutes, once the edges start to puff up and bubbles appear on the top of the pancake, flip.
Top with whatever you fancy. I love cream and berries.
If you want to take your pancake to a whole other level, make the batter the night before without bicarb and baking powder, then add these in the morning and fry up.
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