Sourdough Pancakes

Make the most of leftover sourdough starter with a stack of fluffy pancakes, flavoured with brown butter and drizzled with maple syrup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Tip all the ingredients except the butter, oil and syrup into a bowl with a large pinch of salt and whisk to form a thick, smooth batter. Whisk in the melted or brown butter. Alternatively, whizz the ingredients together in a blender.

Step 2

Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour in rounds of the batter, approximately 7-8cm wide. Do this in batches to ensure there's plenty of space between each. The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if needed. Cook until bubbles start to form on the surface, then flip and cook on the other side until golden, about 2 mins on each side. Eat straight away or keep warm in a low oven while you cook the rest. Serve with maple syrup.

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