Sourdough pancakes with milk
Sourdough pancakes are a fluffy, tangy treat made with a mix of overnight-fermented starter, flour, and water. The morning addition of eggs, milk, and baking soda creates a light, delicious batter ready to cook!
Equipment
- Large mixing bowl (for overnight batter)
- Medium mixing bowl (for morning preparation)
- Whisk or spatula
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Ladle or small scoop (for pouring batter)
- Spatula (for flipping pancakes)
- Wooden spoon or silicone spatula (for mixing)
- Plate (to stack cooked pancakes)
- Optional: Sourdough starter jar (if making fresh starter)
Ingredients
- 100 g sourdough starter or starter discard
- 400 g all-purpose AP flour
- 400 g water
- 3 psc eggs
- 1 tsp sodium bicarbonate baking soda
- 400 g milk
- 0.5 tsp salt
- 1.5 tbsp sugar
- 3 tbsp oil or melted butter
Instructions
- Evening Before:Mix the sourdough starter, flour, and water together in a bowl.Cover the bowl loosely and let the mixture rest at room temperature for 10–12 hours (overnight).
- Morning:- Add the eggs, baking soda, milk, salt, sugar, and oil (or melted butter) to the overnight batter.- Mix well until smooth and combined.- Let the batter rest for 15 minutes before cooking.- Heat a non-stick pan over medium heat and pour the batter to form pancakes. Cook until bubbles appear on the surface, then flip and cook until golden.
Notes
- Enhance the flavour by mixing AP flour with whole wheat (WW) or spelt flour. A 70:30 ratio (AP to other flour) adds richness and extra fibre for a healthier twist.
- AP = All-Purpose flour
