So, I’ve been taking a small break from everything. Kind of involuntary but definitely necessary. Truth is I’ve been tired. Really tired. Exhausted to be honest. Trying to figure out which direction I want to go in. I’d like to blog more often but when thinking about what to make, I can’t come up with anything. My mind is blank. So I decided to take a step back and make a sourdough starter.
There is something so relaxing and therapeutic about sourdough. Watching it come alive, and bubble up over the edge of the jar. I know, it still involves baking but I wanted to do it just for the fun of it. And also, is there anything better than a slice of good sourdough bread with lots of salted butter? If you don’t have sourdough starter at home, you can totally make these pancakes anyway – just omit the starter from the recipe. I do like the tanginess it adds though!
Yields 8-10 small pancakes
- 30 g unsalted butter + extra for frying
- 150 g (1 cup) spelt flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tbsp. demerara sugar (or granulated sugar)
- 100 ml (1/3 cup + 1 1/2 tbsp) milk
- 100 ml (1/3 cup + 1 1/2 tbsp) yogurt
- 1 egg
- 3 tbsp. sourdough starter (can be omitted)
- 1/4 tsp. pure vanilla powder
- maple syrup, to serve
- Melt the butter in a skillet or saucepan and cook, stirring occasionally, until the butter is brown and smells nutty. Set aside to cool.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and sugar.
- In a small bowl, stir together the milk, yogurt, egg and sourdough starter.
- Add the wet ingredients to the dry ingredients, then stir in the melted butter and vanilla until completely smooth. Let the batter rest att room temperature for 20 minutes.
- Heat up a frying pan with some butter. Fry about 2 tbsp of batter for each pancake. Flip when tops are bubbly, then fry until golden brown.
- Serve with maple syrup, fresh berries or jam.