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This is a traditional style of pancake, using yeast as a leaven. The flavour is racked-up a notch by using a sourdough starter for the yeast.
Prep time 20 minutes/cook time 30 minutes/makes 12
Ingredients:
200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you’d throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve
Method:
Combine all the ingredients, except the butter, oil and maple syrup, in a bowl with a generous pinch of salt, and whisk well until you have a thick, smooth batter. Now whisk in the melted butter.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle-full of the batter into the pan, making 7-8cm (3 in) pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip over and cook the other side – they should take roughly 2 mins on each side.
Eat straight away or keep warm in a low oven while you cook the next batch. Serve with maple syrup.
