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  • Writer's pictureLucie Ellis

80. Sourdough Pancakes

Another discard recipe (sorry 😳) I’ll stop soon but since Rubes arrived with her bubbling jar of starter and her beautiful daily sourdough loaves we’ve wanted to find ways of using it. Found this fab recipe on Lavender & Lovage, and pimped with fresh apricots, maple and pecans. The starter makes the pancakes slightly tangy in a good way, and gives them a lovely robust structure that lends itself to a drowning in syrup 😋


Makes about 8 generous pancakes:

150g self raising flour

50g caster sugar

1/2 tsp fine sea salt

1/2 tsp ground cinnamon

100g sourdough starter or discard

1tsp vanilla extract

100-200ml milk

20g butter for frying

To serve:

2 large ripe apricots, stoned and diced

Handful pecan nuts, roughly chopped

Maple syrup


Mix the flour, sugar, salt and cinnamon together then add the starter and vanilla and mix to a stiff dough. Gradually add milk, mixing well until you have a thick batter, stopping when the mixture is at a dropping consistency.

Melt the butter in a large non-stick frying pan and add large spoonfuls of batter to make 3 or 4 pancakes at a time. Cook over a medium heat for 2-3 minutes on one side before gently turning and cooking the other side. They are ready when golden on both sides and puffed up. Keep warm in a low oven while you cook the rest of the batter.

Serve warm with the fruit, nuts and syrup.


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