Rye Sourdough Pancakes

Having home-made bread every week is great, but it’s to have a break now and again, so this week I looked around for something else to do with my rye sourdough starter and I found a recipe for sourdough pancakes. Perfect! I’ll even get a couple of my 5-a-day fruit and veg in for breakfast!

So firstly I put 60g of the refreshed started back in the fridge for future use.

IMG_1301Then 250g of the starter, which is nearly all of what’s left, becomes the base of the pancake batter:

  • 250g rye sourdough starter
  • 75g caster sugar
  • 2 eggs
  • 175ml skimmed milk

IMG_1303

That all gets whisked together.

IMG_1304Then you whisk up:

  • 200g wholemeal flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp cream of tartar

This then gets mixed briefly into the liquid, just enough so most of the flour is incorporated, but still with a few lumps (the less mixing at this point the better).

IMG_1307This then stands for 10 minutes, covered with one of the gadget lids we picked up from the BBC Good Food show we went to yesterday.

IMG_1308While it’s standing we warmed up the hotplate ready for cooking.

After 10 minutes the batter is nicely bubbly.

IMG_1311And as always I forgot to spray oil on the hotplate before starting so the first batch is a little burnt…

IMG_1312Thankfully I got better as we went along and most of them came out great. The mix of yeast and bicarb & tartar makes them really puff up when cooking! Once cooked we put them in a low oven (100c fan) to keep warm while we cooked up more batches, and cut up some fruit ready to serve.

IMG_1315Mmm pancakes! They tasted great (helped by maple syrup of course!) and had a lovely fluffy texture. I’ll definitely be doing these again when I want a break from my daily bread.

  • 250g rye sourdough starter
  • 75g caster sugar
  • 2 eggs
  • 175ml skimmed milk
  • 200g wholemeal flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp cream of tartar

Whisk starter, sugar, eggs and milk together. Whisk flour, bicarb & tartar together before briefly mixing into starter mix. Cover and let stand for 10 minutes. Fry up in batches and keep warm in a low oven before serving.

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