In the last few months I’ve been practising making sourdough bread. This involves keeping a starter around that I feed from time to time with flour and water. A loaf of bread only takes a few tablespoons of starter to bake, so I end up with lots of leftover starter around.
It’s a common predicament for sourdough bread bakers, and many have come up with various ways to use it (see my previous post on sourdough buckwheat crepes, and Clotilde’s post on sourdough crumpets).
Last week I got a hankering for pancakes and Carl Legge pointed me to this wonderful recipe for sourdough buckwheat pancakes by Northwest Sourdough. The recipe turned out a real treat – simple, light, fluffy pancakes, perfect for a Saturday morning.
I just enjoyed some of these pancakes with fresh picked blackberries, homemade blackberry and plum jam and a bit of natural yogurt (creme fraiche with have been amazing). Purists would adore these with maple syrup, or perhaps strawberries and whipped cream.
And just look at the interior of these pancakes: beautifully bubbled and airy, speckled with lovely buckwheat.
I’ve tweaked the recipe just a tad from the original, using slightly less butter in the batter and maple syrup for sweetening. Next time I’d like to try mixing the flour, water and sourdough starter the night before to let things ferment a bit and bring out the sour flavour a bit more. I’d also like to try upping the buckwheat quotient. Then again, why tweak a recipe that’s already pretty stellar to begin with? Because I’m like that.
This recipe makes a LOT of pancakes so scale it down if it’s just one or two of you. Or don’t – they should freeze well, and who wouldn’t want a stockpile of yummy fluffy pancakes in the freezer?