Рецепт Sourdough pancakes
Filed under Accompaniment, Baking
This is the quickest, easiest way of using up surplus sourdough starter. It makes small, American-style pancakes. Excellent with maple syrup and cream or quark, but they are also a good substitute for blinis to serve with smoked salmon and cream cheese. Hardly needs a recipe and quantities are vague. Usually I have about 100-150 ml of starter and I use one egg for this quantity. But if the batter seems too runny, add a bit of flour; if too thick, a bit of water.
They freeze well, wrapped in foil, and can be reheated in the oven, still wrapped.
- About 100-150 ml sourdough starter
- 1 tsp sugar or honey
- pinch of salt
- 1 egg
- 1 tbsp olive or vegetable oil
- 1 tsp bicarb or baking powder
Thoroughly mix all the ingredients except the bicarb/baking powder; this can be done in advance. Just before you’re ready to cook the pancakes, pour a tbsp of boiling water over the bicarb and immediately stir into the batter. Heat and lightly grease your pancake pan or griddle, and make small pancakes from about a tablespoon of batter each. Keep warm on a plate covered with a teacloth till all are done.