A great way to use up excess Starter.
Sourdough American Pancakes
- 125g soft white plain flour (not bread flour)
- ½ teaspoon baking powder
- 2 tablespoons or 25g caster sugar
- 4 eggs, separated
- 75g white starter*
- 175g milk
- 50g melted butter
- The starter doesn’t need to be fully active but fairly recently fed. In a mixing bowl add the flour, baking powder and sugar. In a jug whisk together the egg yolks, starter and milk. Then mix in the melted butter and pour everything into the dry ingredients. Beat well until you have a smooth batter. Cover and put in the fridge for at least an hour.
- Whisk the egg whites until they form soft peaks. This means that the mixture stands up in peaks but the top of the peak flops over a little. Fold into the batter.
- Heat a heavy based non-stick frying pan. Lightly grease with a little sunflower oil. Test the pan with a small amount of batter. The first pancake rarely works so adjust the heat as necessary.
- Put about a couple of tablespoons of mixture into the middle of the pan. Wait until bubbles pop on the surface and then flip over and cook on the other side. Don’t squash them down!
- Transfer to a rack and eat as quickly as possible while still warm with honey, syrup, lemon juice or Nutella!