- 250g sourdough starter
- 1/2 to 1 tablespoon caster sugar
- 1 egg
- 1/4 teaspoon bread soda
- 1/2 teaspoon of baking powder
- 1 tablespoon of sunflower oil
- Butter for frying
Heat a heavy frying pan over a medium heat, add a little butter.
When the butter has melted then add tablespoons of batter, leaving space for spreading
When bubbles appear on the top of the batter, it’s time to carefully flip your pancake.
Cook on this side until both sides are a lovely golden brown.
Remove to a warming plate.
Repeat with the remaining pancake batter. It gets a little thinner as it sits, so work as quickly as you can to have nice light pancakes.
Serve with crispy bacon- or fresh fruit and cream- or well, it’s completely up to you!