Sourdough Pancakes
20 mins
More effort
serves 12
Preparation Time: 5 mins
Cooking Time: 15 mins
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- 200g organic self-raising flour
- 1 tsp baking powder
- 200g of sourdough starter (active or the excess you'd throw away)
- 2 organic, free-range eggs
- 260ml full fat, organic milk
- 4 large scoops of Neutral Protein or Collagen (optional)
- Grass-fed butter for cooking
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Method
- Put your sourdough starter, flour, baking powder, eggs, milk and Neutral Protein or Collagen (if using) into a blender - you can also mix by hand if you prefer. Whizz or mix until smooth.
- Over a medium heat, melt a knob of butter in a frying pan.
- If you are using a large pan, you may be able to cook two pancakes at once, but work with what you’ve got. Decant an American sized pancake dollop into your pan and cook for between 45 seconds and 1 minute.
- Flip and cook the other side.
- Stack your pancakes and top with your faves - Greek yoghurt, fresh or dried fruit, nuts and seeds with a little drizzle of maple syrup is our go to.
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