Sourdough pancakes are the king of all pancakes. I know these are technically called a crêpe because they are flat and not cakey. Let's call them European sourdough pancakes then.
They are naturally healthier than the usual ones as they are made with natural sourdough starter dough discard.
The naturally leavened dough is packed with good bacteria which is beneficial for your overall health and vital for your immune system.
My recipe for no-knead sourdough bread is easy to make and the process well detailed.
Making your own sourdough starter is a very simple process. However, you will always have a bit of sourdough discard that needs using.
This is just one of the tasty things you can cook with sourdough discard.
We use whole grain flour in our starter. This gives us a bit more healthy fibre.
It also provides the sourdough starter with a healthy dose of naturally occurring yeast and bacteria.
- Mix together everything with a handheld blender or whisk until well mixed.
- Heat a non-stick frying pan and brush with some oil.
- Fry pancakes in baches. Stack them on top one another on a plate brushing the top with butter after every pancake is done cooking.
You could have them sweet or savoury. Think, cream cheese and scallion(spring onions). Red caviar and sour cream. Jewish chopped liver and egg.
My favourite is with this home-cured salmon gravlax.
For sweet versions try with a bit of cinnamon sugar. Simply a bit of good natural honey.
If you feeling fancy then add some fresh berries and maple syrup.
Make it vegan by using nut or grain milk as well as and egg substitute.
To make this sourdough crepe recipe even more luxurious, substitute some of the regular flour for other flours like buckwheat flour.
Also, go-ahead, substitute the regular milk for buttermilk. This makes for a lovely creamy rich pancake.
Imagine the wonderful smell of freshly baked sourdough pancakes made with buttermilk and brushed with fresh butter and wonderfully sweet natural honey.
Can't go wrong!
Beats French toast and waffles any day.
Frequently asked questions
Yes. Making the batter the night before will produce fluffier crêpes and the taste will be more complex.
If you want to make the batter straight away and cook it then you can add a touch of baking powder to make it a bit lighter.
Otherwise, your sourdough starter will be just fine especially if it's active.
Once cooked you can keep them in the fridge sealed airtight for up to 5 days or store in the freezer for up to 3 months.
Just make sure you wrap them very well when storing in the freezer as they will dry out and be ruined if not stored properly.
Add a touch more flour to strengthen the batter. Because it's sourdough there are live enzymes present that could effect the texture.
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