Sourdough Scotch pancakes
This recipe comes from Vanessa Kimbell, our resident baking expert.
More often than not I am asked what to do with the leftover starter that is normally discarded after refreshing sourdough starter ready for some bread baking. It seems a shame when it’s still relatively fresh and has developed such a lovely sour flavour to just throw it away.
I use the Organic Type "0" flour simply because this finely milled flour give a slightly finer texture to the pancake, but any low gluten plain flour can be used. Aside from being a great way to use up the leftover starter, one of the other reasons I love to use sourdough starter in my pancakes is that the acids in the sourdough really slow down the rate at which glucose is released. This helps to lower the pancakes glycaemic index (GI) so that you stay fuller for longer. I use quite a good percentage of wholemeal flour in my starter too, so unlike conventional pancakes these just seem to get the whole family all though until lunch time with out the need for a late morning snack.
Makes 15 – 16 pancakes.
- 250g sourdough starter
- 2 free range eggs
- 75g Fairtrade caster sugar
- 175ml milk
- 200 g Organic Type "0" flour
- 1 tsp bicarbonate of soda
- 1½ tsp cream of tartar
- 2 tbs ghee or butter
- Blueberries, ripe bananas and honey to serve
- Add the sourdough, eggs, sugar and milk into a bowl and whisk well.
- Sift the flour, bicarbonate of soda and cream of tartar into a separate bowl and mix well to distribute the raising agents.
- Add the dry mix to the wet mix and stir. Don’t stir too much - just enough for the ingredients to be mixed properly.
- Heat a large tablespoon of ghee in a heavy based frying pan on a medium heat for about a minute. The ghee should not be too hot. Add a ladle of the batter to the centre of the pan and cook for about a minute on a medium heat. These can burn quickly so keep an eye on them. Once one side is cooked to a light golden color flip it over with a spatula and cook the other side.
- Continue to cook the rest of the mixture in the same way using the remaining ghee. You can keep your cooked pancakes warm in a clean tea towel.
- Serve warm with sliced bananas, blueberries and honey.
The batter does not keep well. Best use it all up in one go.
If you leave out the sugar then you could serve them up with lightly scrambled eggs and smoked salmon for brunch.