Sourdough pancakes; Starter had some ‘hooch’ on top, threw this part away.
- 200 g starter
- 300 g white bread flour
- 200 g water
- 100 g flour
- pinch of salt
- 2 tablespoons sugar
- 1 small egg
- enough milk to get a liquid batter
1. Reactivate the starter by adding 300 g water and 300 g flour. Mix well with a spoon to incorporate enough air.
Keep 200 g and store in the fridge.
Leave remaining part to rise for 5 hours.
2. Add flour, salt, sugar and egg start mixing while adding enough milk to get a liquid batter.
Leave to rise for another hour or more.
3. Batter with a lot of bubbles.
Bake the pancakes, flip over when the edges start to brown.