|With a sprinkling of granola, bananas, cashew cream and maple syrup|
Sourdough Pancakes (serves 2)
3/4 cup sourdough starter
3/4 cup plain white or wholemeal flour
1 tbs oil or butter
1 tbs sugar
1/2 tsp baking soda
pinch of salt
approximately 1/2 cup milk/soya milk (just keep whisking in the liquid until you have the consistency of double-cream)
1. whisk all the above ingredients together and place in the fridge to rest for half an hour (or up to 3)
2. When you’re ready to eat, take out the batter and heat a large non-stick frying pan. When it’s pretty hot drop a decent half-cup size ladle-full on to the pan. Smooth out slightly in concentric circles to an even half-inch thick.
3. After about 20-30 seconds start sliding a heat-resistant spatula around the outsides of the pancake until it comes off the pan and can be flipped over. Flip it and cook for another 20 seconds on the second side.
Note: as cooking a number of pancakes takes some and they really are best hot, preheat the oven on a low setting and place a ovenproof plate of pan in there that you can transfer the finished pancakes to as you make them to keep warm. Keep covered with a layer of foil to stop them drying out.