I read about these pancakes in a book. While I can’t remember the title, author, or even what the book was about, the memory of a barely outlined recipe made in a cold cabin by an Alaskan Homesteader stuck with me long after I finished the story (you’d think that the Alaskan Homesteader bit would narrow it down, but I love reading books about the Arctic, so its not terribly helpful).

After a bit of research, I learned that this is a pretty standard sourdough waffle method, but I think comes into its own unhindered by the structure of a waffle maker. These are what pancakes should be, in my eyes as an American here in the UK - light and sweet and perfect with maple syrup…not that I have ANY problem whatsoever with the other pancakes, but theses are what I want on pancakes for dinner night.

Ingredients:

150g sourdough starter (can be fed or unfed)

75g water

75g flour (whatever you’ve got is fine, strong or plain)

2 eggs separated

1tbsp of sugar

½tsp salt

1tsp bicarb

**Notes on scaling the recipe up or down**

Use 150g of starter/flour/water mix per egg and 1 egg per person, which makes 2-3 pancakes.  I usually need to make quite a large batch, but only have about 150g of starter excess. You don’t need to have all the starter made up – if I remember, I bulk up the starter and flour and water the night before or morning of, if its breakfast for dinner night.  Otherwise, I mix up what I need and leave it for as long as I can, then make up the rest of the pancakes.

Method:

1. Mix the starter, flour and water.

2. Add the egg yolks, sugar, salt and bicarb. Mix well.

3. Beat the egg whites until stiff peaks form.

4. Fold the egg whites into the batter.

5. Cook immediately in a lightly greased frying pan until brown on each side.

If you are interested in sourdough, we have the courses just for you