Continuing with the week's sourdough pancake discard recipes, here's my second recipe that I created. These pancakes are light, fluffy and the sourdough creates so much flavour in this! The blueberry compote pairs so well with these, I highly recommend you try this.
Tip: You can still use this recipe even without the sourdough starter/discard. Replace the starter/ discard instead with 2 cups of plain flour.
Prep Time: 5-10 mins
Total Cooking Time: 15 minutes
Sourdough Pancakes
Makes 6 large cakes
Ingredients:
2 cups sourdough starter or discard
1 cup plain flour
1/4 cup of caster sugar
2 eggs
1/2 cup of whole milk flour, plus more as needed
1/4 cup of unsalted butter
2 tsps baking powder
1 tsp bicarbonate of soda
Pinch of salt
Blueberry Compote
Makes 1 cup
Ingredients:
2 cup frozen blueberries
3 tbsps caster sugar
3 tbsps water
1/2 lemon, zest and juice
Method:
Mix dry ingredients. Make a well in the centre and add the eggs and mix, stirring in the flour a little at a time. When the mixture starts to look dry, add the milk a little a time getting rid of lumps as you go. Mix well.
Pan on medium to high heat. Add a small knob of butter and pour in the batter to your desired size. Cook and flip over once the top of the pancakes has formed lots of bubbles. Let this cook for another minute or 2.
While the pancakes are being made, in a pot, add all the blueberry compote ingredients together. Stir and, let boil and cook for about 5-10 minutes.
Serve the pancakes warm with butter, blueberry compote and some good maple syrup. You can also sieve a little icing sugar on top to make it look even prettier.
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