Like every single other white man in his 30s the pandemic has got me making sourdough. It’s about time really. I’ve had a couple of day classes on it in the past but always fell at the first hurdle when I got home; remembering to keep the starter alive. But here I am 3 loaves deep and with a pretty healthy starter stored away. I’m not here to talk you through bread baking though, I’m actually going to suggest something to do with leftover starter; spelt sourdough pancakes.
So many recipes for alternative uses for sourdough starter seem to involve hundreds of grams of the stuff. If you’re not keeping a huge starter then that can make it very awkward. A large number of sourdough pancake recipes also call for numerous other ingredients, making them both more expensive, complex and time consuming. The beauty of this recipe is that it’s simply 5 simple ingredients:
This spelt sourdough pancake recipe makes a pretty huge stack of light & fluffy pancakes. We’ve actually frozen a few to have in the future when we’re not so time rich. We topped ours with yoghurt, homemade rhubarb curds, nuts and some syrup, but these pancakes would work pretty well with whatever you wanted to top them with, even something savoury.
What do you use your leftover sourdough starter for?
Deliciously light and fluffy pancakes made from discarded sourdough starter.
Keyword: sourdough pancakes
25gSourdough starter(I use my discarded starter that’s 100% hydration and ripe)
300mlOat milk(any vegan or dairy milk would work here)
2tbspGolden caster sugar
Combine the starter with the flour into a bit of a paste in a large mixing bowl.
Mix in the spelt flour, milk and golden caster sugar. Whisk until everything is properly incorporated.
Cover the mixing bowl with a damp tea towel and leave in a warm place for at least 4 hours. I usually leave mine overnight so I can make them for breakfast. See notes for additional suggestions. It should be slightly bubbly when it’s ready to use.
Heat a frying pan or skillet over a medium heat.
While the pan is heating up, mix the baking powder through the batter
Lightly oil the pan, making sure it coats the surface.
Add a small ladleful of batter to the hot pan, spreading it to about a 10cm circle.
This is quite a bubbly mixture, so the usual trick of watching for bubbles may not work, but keep an eye on the middle of the pancake and check the underside. Once it’s browned you should be able to flip it. In a hot pan I was getting around 1 minute per side.
Flip and cook the other side. Transfer to a pancake and keep warm while you make up the others.
Top with whatever you wish. Freeze any leftovers for another time.
I use a 100% hydration starter that’s completely ripe and bubbling.
I tend to bake this recipe by using starter discarded in the evening so that the batter can sit overnight and ferment. You could do it from the morning’s discard if you wanted to have them for lunch or dinner.
My blog has faded into the background of late, I mentioned it briefly in other recent posts so I’m not going to say any more about it here. Instead I’m just going to rave about cookies and how wonderful they are. I used to have a different go to cookie recipe, it’s on the blog and I’d still recommend it as a great one, but this one has taken its place. It’s an incredibly simple recipe that does require you to have some waiting time, and also has the added bonus of being completely vegan. It’s not asking you to make any awkward substitutes, and if you aren’t then you can stress less about the chocolate you’re putting in it. It just happens to be a very simple oil based cookie dough that doesn’t use butter or eggs. Chilling the dough is absolutely essential for the success of these cookies. A sprinkle of sea salt over each just before you bake them adds a pleasant salty burst, but if you don’t want it, it’s not needed. Read more
I’m here with my second post in a week, and I feel like I’m ready to get back into a proper groove. After only baking a couple of times in January, in the last week alone I’ve baked 3-4 times. So lets get straight back into it. This week I’ve finally made something that’s been on my list for ages; crumpets. I got the poaching rings several months ago and just didn’t get round to it. I love crumpets though, I love the way you can coat them with huge amounts of butter and it both soaks into the holes and pools on the top. The way it dribbles down your arm while you’re eating it. I love covering them with marmite, for a strong tang, or some sweet jam or marmalade. Read more
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It’s 2018, and I’m not really sure how that’s happened. We’re half way through January too, which is another thing that I’m not entirely up to speed with. I’ve taken a few weeks away from the blog, and even instagram, to just have some time to myself, and I’m not expecting to get back to posting regularly until February. This doesn’t mean I’ve not been baking through, and over the weekend I tried my hand at something I’ve been putting off for years; homemade doughnuts. The type you fry, not the oven baked ones I’ve put up on the blog before, but the ones that for a long time actually terrified me. I’d given myself a mental block for anything deep fried, convincing myself that if I’d not burnt the house down then I’d just end up with a giant vat of oil to get rid of. Over the last year or so though I’ve been teaching myself to fry things on the hob, and it’s finally lead to this point. So here it is; a recipe for super quick, and vegan, doughnuts.Read more