This is my favourite way to use up a discarded sourdough starter. In our family, we never actually discard any sourdough starter, we just use it to create other delicious food. I don’t like to waste anything.
This sourdough pancakes recipe is so versatile. You can use a different type of flour, a different type of sugar, swap the milk for buttermilk to give you slightly more tangy flavour and add butter or leave it out.
You really can’t go wrong with this recipe!
The only thing that you might need to be a little bit careful about is the final consistency before you pour your batter into the frying pan. Depending on how thick your own sourdough starter is, you might need to adjust the amount of flour or milk. Also if you prefer your pancakes slightly more sweet, just add more sugar.
You can also adjust the amount of sourdough starter if for example, you find these pancakes too sour (use less starter and more flour and milk) or you need to get rid of more sourdough starter (use less milk and flour to make up for the difference).
1 cup all-purpose (white plain) flour (or any other low gluten flour)
1 teaspoons baking powder
1 tablespoon caster sugar (or to taste)
1/4 teaspoon salt (or to taste)
1/2 cup of sourdough starter
1/2 – 3/4 cups of milk or buttermilk, yoghurt or water (depending on how thick your sourdough starter is)
1 medium egg beaten
1 tablespoon of butter or any other fat, such as vegetable, sunflower or coconut oil
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Add the sourdough starter, milk, egg and butter. Mix well just until combined.
Heat your frying pan to medium heat and grease with oil or extra butter.
Pour one small ladle full of pancake batter on the hot frying pan. Cook until the pancake starts bubbling on top, then flip the pancake over.
Cook for an additional 1-2 minutes or until the pancake is cooked through.
Serve warm with fresh fruit, soft cream cheese and drizzled in honey, melted chocolate or any other topping.