Recently a friend of mine has very kindly taught me how to make sourdough, and since then I have fallen in love with this style of bread.
A sourdough bread is a type of bread which rises naturally without the use of commercial yeast. This results in a loaf which contains a wider variety of good bacteria and yeast, a tangy flavour as well as a more chewy texture. It is definitely a more natural way in making bread, which fits my kind of lifestyle. All you need is a starter (I got mine from my good friend), water, salt and bread flour, plus some love and patience. After making a few sourdough bread loafs, I was left with excess starters in the fridge, so I decided to put this excess into good use …….. pancakes for a beautiful Sunday breakfast.
Adding sourdough starters to baked goods makes the final products lighter and fluffier.
Here is the recipe (courtesy of Emilie Rafa)
Fluffy pancakes with sourdough starter
190g plain flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
240g sourdough starter
2 large eggs
42g melted butter – cooled
- Mix all dry ingredients together in 1 bowl
- Mix all wet ingredients in another bowl
- Mix both together, cover and keep in the fridge over night
- The next day, take the mixture out of the fridge
- Heat a flat frying pan with a thin layer of oil or butter
- Drop dollops of pancake mixture into the pan (mine can hold 4 at a time)
- Wait until the top of the pancakes bubble and edges starting to come off the surface, flip over and cook for another minute or so.
- Store cooked pancakes in a dish covered to keep warm.
- Repeat the process by brushing the pan with another thin layer of oil or butter until finish.
- Serve with honey, peanut butter and cut fresh fruits.
I hope you enjoy this recipe as much as I do! See you next time for more my clean lifestyle journey!