- Makes 5 fluffy pancakes, each approximately 15cm in diameter - Enough for 2 adults – Ready in a few minutes! –
*Uses up 3/4 cup of sourdough starter discard*
Gather together…
1 medium egg.
1/4 cup of milk PLUS 1 tbsp of milk.
3/4 cup of self-raising flour (no need to sieve).
1/4 tsp salt (fine grained).
1 tsp baking powder (sieved).
4 tsp white granulated sugar or white caster sugar.
3/4 cup of inactive sourdough discard from the fridge (pour away any hooch liquid layer before using).
Serve with…
Handfuls of fresh blueberries.
Maple syrup / runny honey.
Get making…
1. In a medium jug, combine the medium egg, the 1/4 cup of milk AND the 1 tbsp of milk, the 3/4 cup of SR flour, the 1/4 tsp of fine salt, the 1 tsp of baking powder, the 4 tsp of white sugar and the 3/4 cup of inactive sourdough discard (straight from the fridge).
2. Use a fork to mix the ingredients together briskly, for about 30 seconds.
3. Brush a large frying pan / flat griddle pan with 1/2 tsp of oil using a silicone brush (keep the oily silicone brush to hand as you'll need it again).
4. Preheat the frying pan / griddle over a medium heat for 2 minutes, until the thin layer of oil is smoking slightly.
5. Then turn the hob down to its lowest heat setting and heat at that lower temperature for 2 further minutes.
6. Use a 1/3 cup measure to ladle a portion of mixture out of the jug and pour it into the centre of the pre-heated pan (now on the very LOW hob heat).
7. The mixture should spread out slightly all by itself to form a circa 15cm diameter pancake. (If the mixture is too thick to spread, ease it out into a circle with the back of a spoon. Then add 1 tsp extra milk to the remaining mixture to thin it just enough to allow future pancakes to spread out).
8. Set a timer and cook the pancake for 1.5 minutes (90 seconds) on each side. After the first 1.5 minutes, turn over the pancake with a fish slice. DO NOT squash the pancake down with the fish slice, you want it to puff up and rise for the deliciously fluffy texture.
9. Then turn the pancake back over, so it is the same way up as it first was, and bake for a final 20 seconds (or however long it takes to achieve the colour you are aiming for - as it's on a very low heat, the pancake can happily sit there for a minute or so extra whilst you gather a plate and cutlery and toppings, without burning).
10. Serve the pancake on a plate with a handful of blueberries and a drizzle of runny honey or maple syrup, or eat it without toppings - they are so yummy however you eat them!
11. Before you make the next pancake, swirl the oily (it will be oily from when you brushed the pan the first time, don't add any more oil) silicone brush around the hot frying pan and let the oil heat for 1 minute (still keeping the hob heat set to very LOW). Then follow the above steps starting at step 6.
12. These pancakes need to be eaten freshly made, please don't chill them or freeze them.
13. Any leftover mixture can be covered with a beeswax wrap and kept in the fridge for 24 hours if needed - then whisked again briefly with a fork and used as above from step 3 onwards.
Adapted from a recipe on dontwastethecrumbs.com and from my friend E's husband Rich/Gary's weekend pancake recipe.