The Perky Pancake has turned 1! Hasn’t the year flown by?? I don’t know about you, but the weeks seem to fly by faster by the minute, which is slightly terrifying, but as long as you’re enjoying the the ride, I guess that’s ok. So if you’ve been with me from the start or hopped on on the way, thank you for reading!
The obvious choice to mark this first birthday might have been to bake a cake. But with a name like the Perky Pancake, quite clearly only a big plate of pancakes would do.
You may well be wondering how many more pancake recipes I could possibly have up my sleeve, the answer to which to not that many! But luckily I do have one for this special occasion: Sourdough Pancakes.
I wrote a while ago about my conversion to the world of sourdough after attending a Leiths cooking course (another recipe from that to come soon…) I am still completely obsessed with the stuff so you can imagine my excitement on discovering you can use sourdough to make pancakes!
It’s fair to say that my first effort wasn’t actually that great though. They really weren’t up to the light and fluffy American pancakes I’ve posted previously. They tasted great – slightly tangier than a buttermilk pancake, which works brilliantly with fresh fruit and the obligatory (in my world anyway) drizzle of maple syrup. But I don’t think the lift given by the sourdough was quite enough. So I’ve added in half a teaspoon of baking powder to help them become a little more fluffy.
Sourdough pancakes have a slightly denser texture than a traditional American pancake, which would make them perfect for a blini-style canapé base as they hold their own nicely when piled with toppings. I’ve seen a recipe for sourdough pancakes with merguez sausage, spinach, fresh tomatoes and a poached egg, which sounds a like a sensational way to start the day.
So Happy Birthday to the Perky Pancake! Here’s to many more years of delicious food and recipes ahead!
Makes 8 12cm(ish) pancakes
170ml milk (ideally whole)
120ml sourdough culture (see Hugh Fearnley-Whittingstall’s great guide to making one)
120g plain flour
3 large eggs
1 tablespoon sugar
1/2 teaspoon baking powder
Pinch of salt
A tiny dot of butter (about the size of a broad bean)
1. In a large bowl, mix together all the ingredients except the butter to form a batter. If it looks too thick, add a little extra milk – it should be thick enough so it doesn’t run everywhere when poured into a frying pan.
2. Heat a frying pan over a medium heat and melt the butter. Pop a plate into the oven set at a low heat to warm.
3. Pour a dollop of pancake mix into the frying pan. Heat until small bubbles form (1-2 minutes) on the surface then flip over. It should be golden brown. Leave for a further couple of minutes before transferring to a warm plate in the oven.
Top tip: Don’t worry if your first pancake is a disaster! You should have enough mix to make 9 pancakes so use this first one as a tester…too brown too quickly? Turn down the heat a little. Not going brown enough in the time? Turn the heat up a smidge. You get the idea…
4. Continue cooking all of the pancakes, transferring each one to the warm oven as you go. Serve immediately with your choice of toppings…blueberries, banana and maple syrup is always a winner.