fluffy sourdough pancakes

Fluffy sourdough pancakes!
 
Baking generally falls into distinct categories: we might want our baked goods chewy, flaky, fluffy or crisp. We therefore use gluten to our advantage or go to great lengths to avoid developing it One of the problems with pancakes is that they can end up a little rubbery and disappointing because we have over-developed the gluten in the batter (like often happens in pastry if we are not careful).

​Enter sourdough! Specifically, sourdough starter that is 3-4 days old. It’s beautifully acidic (dip your finger in – it has a delicious tartness), wonderfully good for your gut microbiome, and – importantly here – the gluten in the mix has been broken down after a few days. If we use a high proportion of unrefreshed sourdough starter in our pancake mix, we’ll have delicious lighter, fluffier pancakes that, like all fermented foods, are that little bit better for you too. So, go heavy on the starter! They don’t taste sour, just light and delicious – it’s like using buttermilk to improve our baking.
 
Ingredients:
(makes 12-16 pancakes, 8-10cm in diameter)
200g unrefreshed liquid sourdough starter (3-4 days old, ideally)
60g whole milk
1 large egg
60g caster sugar
Pinch of salt
100g plain flour
1 tsp bicarb of soda
1 tbsp butter, melted (optional)
 
Method
Mix together all the ingredients except the flour and bicarb, which you can sift in at the last. If using, you can drizzle in the melted butter once the batter is formed and briefly mix. Don’t overmix the batter.
 
I like to use a little melted butter in the batter as I bake straight on a hot plate without fat but, if using a heavy based frying pan, rub with a little butter before spooning and smoothing each little pancake on a medium heat. Bake for about 90 seconds on one side, then flip and do the same on the other. Keep warm by covering with a clean teacloth whilst you finish the stack.
 
Serve however you choose. Fresh fruit is always a fave: mix some fresh berries with 1/3 of their weight of sugar and a good squeeze of lemon juice. Cook over medium heat for 5 minutes or so until soft and jammy.
 
Enjoy. And feel good about yourself. Your gut is thanking you for that delicious fermented food!