These pancakes are soft and fluffy and yummy despite being made with bread flour. You will need to have some sourdough starter to make them. They are great for breakfast. Prepare and leave it to ferment overnight, then fry them the next morning.
Ingredients (makes about 10 small pancakes, serves 2-3 )
Day 1
100g wheat sourdough starter
100g white wheat bread flour
100ml water
Day 2
1 egg
1 tablespoon vegetable oil
1 tablespoon castor sugar
1/4 to 1/2 teaspoon vanilla extract
A tiny pinch of salt
Method
Day 1
1. Measure out 100g of sourdough starter from the fridge. If your starter is not active, refresh it before use.
2. Add in 100g flour and 100ml water . Mix well. Cover with cling wrap. Poke a few holes on the cling wrap and leave it at room temperature for 12 hours .
2. Add in 100g flour and 100ml water . Mix well. Cover with cling wrap. Poke a few holes on the cling wrap and leave it at room temperature for 12 hours .
Day 2
1. The refreshed starter should be bubbly and active now. Add eggs, oil, sugar, vanilla extract and salt and mix well.
2. Heat up a pan till hot . Scoop some batter into the pan. Cook it for about 2 minutes or till bubbly and edges go brown. Turn over and cook for further 1-2 minutes.( Note : if the first pancake doesn't rise as much as desired, sift 1/4 teaspoon of baking soda to the batter. Mix well before cooking the remaining pancakes. )
3. Serve warm with your favourite toppings (fruits, jams, honey, maple syrup, ice cream)