Sourdough really had its moment this year, with lots of people locked down and looking for new hobbies to take up. Baking sourdough bread can seem like a real mission, easy to get wrong and very time consuming, so lockdown seemed like a good time to try and hone those stretching, pulling, and kneading skills.
What struck @mummylentil most was, after feeding your sourdough starter for several days, most recipes called for the baker to discard at least half of the starter to make the loaf, which seemed like such a waste! After making several socially distanced deliveries of sourdough starter to friends across Bristol, they had to look for new ways to avoid throwing their starter in the bin.
Cue this simple recipe. With another lockdown looming, it seems like the perfect time to re-embrace the sourdough starter. The distinct sourdough tang of these pancakes works well with multiple different flavours and fillings so experiment to your heart’s content… but don’t forget to feed your sourdough starter again (with equal parts flour and water), so you can have more pancakes tomorrow!
- 50g sourdough starter (per person)
- Salt & pepper (to taste) (emit if you’re having them sweet!)
- 1 tbsp vegetable oil or vegan spread
- Spring onions
- Fresh parsley
- Cumin seeds
- Nigella seeds
- Pour the desired amount of sourdough starter into a bowl.
- Season the starter with salt and pepper (optional).
- Fold in your desired filling (or leave them plain!)
- Drizzle a small amount of oil or spread into a frying pan and allow to heat before spooning some mixture into the pan – you can decide how big you want your pancakes, but make sure not to spread them too thin.
- Cook on medium heat until the pancake has cooked through and then flip to brown on the other side.
- Repeat until all the mixture has been used.
- Served topped with aubergine bacon, creamy tahini mushrooms, or banana and fruit coulis.