How to make sourdough pancakes in three simple steps

After the first lockdown, it’s likely many home bakers will have a sourdough starter kicking about.

But the living cultures can be used for many things other than bread… like pancakes.

MasterChef: The Professionals winner Oli Martin has shared a sourdough pancake recipe, ahead of the national day tomorrow.

His three-step recipe is as easy as it comes  – plus you only need kitchen cupboard staples to make it.

In terms of knowing when to feed your starter in preparation, it’s good to plan the day before (so if you’re going to make them tomorrow, do the prep tonight).

Oli, who is now head chef at Hipping Hall hotel, says to ‘give it a good feeding the day before to make sure it’s nice and active and bubbly.’

He adds: ‘You never want to use a starter after it has just been fed, always give it a minimum of 12 hours to settle after feeding.’

The chef explains that fruit, syrups and chocolate spread are great options for serving, or you could go savoury with some crispy duck legs roasted in black bean chilli sauce.

To mark Pancake Day, see the full recipe for the sourdough variation below and these make 15 x 2-inch American-style pancakes.


  • 45g melted butter
  • 150g plain flour
  • 150g sourdough starter
  • 1 tbsp baking powder
  • 1.5 tbsp tbsp sugar
  • 6 whole eggs
  • Pinch of salt
  • Milk to bind


1. Mix all the dry ingredients, add your butter and then the eggs then add milk until you’ve got the right consistency, it should be a thick, silky smooth batter. 

2. Lightly grease your pan and warm over a medium heat.

3. Add a dollop of the mixture (these are American style, so a bit thicker), cook on 1 side then flip after a minute or so to finish. 

Then, all that’s left to do is to serve with whatever you’ve got knocking about in the fridge.

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