Thank you to the Sevenoaks Sourdough Club for sharing this delicious pancake recipe. If you don’t have a sourdough starter, you can add milk instead.
Ingredients:
40g butter for the crepes
40g butter for the pan
125g all-purpose flour
1Tbsp sugar
1/2 teaspoon salt
200ml milk, at room temperature
100ml sourdough starter
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
Instructions:
Feed starter with 1 cup flour and 1 cup water at least 2 hours before making batter.
Melt 40g Tablespoons of butter.
Cool for about 5 minutes before mixing into other ingredients .
The remaining butter is for the pan
Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand.
Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
Cook the pancakes Use the remaining butter for greasing the pan between each crepe. Place an 8-inch pan over medium heat and generously grease it with some of the reserved butter. If you don’t have a pan this size, use a larger one but make sure you keep the crepes thin. Once the pan is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan.
Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set.
Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.
Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
Enjoy with sugar and lemon or maple syrup.
