Sourdough pancakes are renowned for their fluffy texture. The natural fermentation of the sourdough starter makes the pancakes light and fluffy. The fermentation process makes them more nutritious and easier to digest than regular pancakes.
Ingredients:
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 1/2 cups milk
- 1 large egg (beaten)
- 2 tablespoons vegetable oil
Method:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
Make a well in the centre of the dry ingredients.
Pour in the sourdough starter, milk, beaten egg and vegetable oil.
Mix well, taking care not to overmix.
Heat a non-stick frying pan or griddle over medium heat and lightly grease with oil or butter.
Drop 1/4 cup of batter per pancake onto the pan.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for a further 2 minutes or until golden brown.
Serve hot with your favourite topping such as maple syrup, fresh berries or a dollop of whipped cream.
