So this morning was a mixed success. When you make sourdough you have to keep the culture fairly keen. To do that you throw away half of the culture every few days. This ensures that the extra flour you add every day is used slowly enough and the culture doesn’t starve.
Instead of throwing it away you can use it in soughdough pancakes!
Two eggs (from our chickens) beaten, added to two table spoons of sugar, 1.5 of baking powder, 1 teaspoon of salt, 1 tablespoon of water. Mix up and add 470ml of starter (about two cups) stir carefully not too much and stick in the frying pan. I used 1 cal spray oil.
When a few bubbles appear (not as many of this) flip!
Serve liberally with syrup
I thought they were pretty tasty. My starter is 50% brown and white flour, so a bit healthier than normal and the sourdough process is supposed to make it more easily digestible.
The flavour my starter provides is a bit like having added lemon to the mix. Both Helen and I added some syrup and enjoyed them, but Sam was less of a fan.