For all pancakes fans, this is our take on must have weekend pancakes breakfast. We really do eat it nearly every weekend for late breakfast/brunch or sometimes in the afternoon as a special treat or dessert. Pawel is master in making pancakes at our kitchen, so I usually just take care of toppings. Good pancake pan comes in very handy, I would say if you make pancakes on a regular basis it is worth investing in one. Yesterday, we even made a pizza on our pancake pan, which worked out very well. But this is another story, so pizza on the pan recipe will follow soon.
Sourdough pancakes are very delicious. If you, like us, make a homemade sourdough bread regularly and have a sourdough starter living in you fridge, these pancakes will take you only few minutes to prepare. If you are super organized, you can make pancake batter a day before and allow it to sit overnight in a warm place. This way the starter becomes alive, the batter develops deeper sourdough flavor and makes pancakes more puffy. If you don’t have a sourdough starter click here for the recipe. To make these pancakes you don’t need any eggs, which makes them vegan friendly. Our favorite option are pancakes served with homemade berry-cherry jam, yogurt and drizzle of maple syrup. Naturally they will be delicious with any other toppings of your choice. If you don’t use a whole batter, you can keep the leftover in the fridge for up to two days.
* To serve the pancakes we use our homemade Berry-Cherry Jam – click here to see full post and the recipe.
- 100g / 1/2 cup sourdough starter*
- 100g / 1/2 cup spelt flour
- 100g / 1/2 cup white bread flour
- 100g / 1/2 cup wholemeal flour
- 400ml / 1 3/4 cup plant milk
- 2 tsp. bicarbonate of soda
- 1 tsp. cream of tartar
- 2 tbsp. olive oil
- coconut oil for frying
- For garnish:
- coconut milk yogurt (or natural whole-milk yogurt for no vegan version)
- berry-cherry jam (*see above for the link to the recipe)
- maple syrup to taste
Put sourdough starter and flours to the mixing bowl. (It's useful to have the bowl on the kitchen scale and just add, and weight the ingredients as you go). Add milk, soda, olive oil and start to mix the batter. The final consistency should be thick, but if you find it too thick, so it's hard to release from the spoon on the pan, add a bit of water, to make it more runny.
Heat up the pancake pan to a high temperature (gas mark 4-5), then melt and spread the coconut oil. The oil is just to make the surface a bit oily, you don't need to add it for the next pancakes, assuming you are using non-sticky pancake pan. If the pan is too hot the oil will overheat and start to smoke, which we want to avoid. (Good test for the pan temperature, is to pour a small amount of batter on the pan. Once bubbles of air start coming to the surface of the mini-pancake - it is ready).
Pour the batter slowly on the pan, the amount depends how big you want your pancakes to be.
It should take just a couple of minutes for each side, to make it ready. Control the pancake color, by lifting them up with a spatula. The time of frying really depends on how you like your pancakes done.
Once pancakes are ready serve with yogurt, berry-cherry jam and drizzle of maple syrup or any other toppings of you choice. We usually keep a plate close to the stove and cover the ready pancakes with a pot lid to keep the warm, before we take them to table.