Sourdough pancakes

Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter

Ingredients

• 200 g self-raising flour
• 1 tbsp golden caster sugar
• 1 tsp baking powder
• 200 g sourdough starter (active or the excess you'd throw away)
• 2 eggs
• 260 ml milk
• 50 g butter, melted, plus extra butter for frying
• sunflower oil, for cooking
• maple syrup, to serve

Steps

1. Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
2. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm 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 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 another batch. Serve with maple syrup.