Even if you don’t bake Sourdough bread that frequently, it’s worth having Sourdough starter in your refrigerator simply to make these incredibly delicious pancakes!
Also, it’s a far better use of your Sourdough starter residue instead of discarding it when feeding the starter.
Ingredients
400g Levain
2 Eggs
40g Olive oil (3 tablespoons)
32g Honey (2 tablespoons)
4g Baking soda (1 teaspoon)
4g Baking powder (1 teaspoon)
2g Salt (Half teaspoon)
Instructions
- Mix levain, eggs, olive oil and honey using whisk
- Heat a lightly oiled non-stick pan over medium high heat
- Mix batter with salt, baking soda and baking powder
- Pour desired amount (1/4 or 1/3 of a cup) and cook until golden brown on both sides
- Serve with butter, honey or your favorite topping
Tips
- I use 2 non-stick pans simultaneously to shorten cooking time by half
- Keep cooked pancakes in the stove turned on low heat to be served warm when cooking is done
