I have a new love for sourdough pancakes, because they are delicious and easy! They are also a great way of using sourdough discard, rather than throwing it away. Having a similar taste to pancakes with a sour hint coming through, these are perfect for both sweet and savoury meals.
Using seasonal food I have paired these pancakes with a spicy pumpkin puree and smooth cashew cream. They are garnished with blackberries and syrup.
Ingredients
Sourdough Pancakes:
1 cup sourdough mix
1 cup soy milk
2 cup plain flour
1 tsp baking powder
Pinch of salt
Spiced Pumpkin:
1 tsp mixed spice
1 tbsp golden syrup
1 small pumpkin
Cashew cream:
150g soaked cashews
100g soy milk
Hot water
Garnish (optional)
Handful of frozen or fresh blackberries
Syrup
Method
Add cashew nuts into a cup and cover in hot water for 1-2 hours.
Preheat the oven to 200°C. Slice the pumpkin in half and roast it in the oven for 50 minutes till soft. Once soft, scoop the flesh out and place it in a blender. Add the mixed spice and golden syrup and blend till it's a soft puree.
Drain and add the cashew nuts and milk in a blender and blend till soft and creamy.
Sourdough pancakes:
Add flour, baking powder and salt into a bowl, then pour in the milk and whisk to blend the mixture. Add the sourdough mix into the bowl and mix again to form a thick batter.
Drop a tsp of oil into the pan. Scoop a ladle full of batter and drop it into a frying pan. You want a thin layer of batter equally spread so that the pancake is even. Fry both sides till golden brown.
Dividing it equally, fill each pancake with the pumpkin puree and pour cashew cream on top.
I garnished mine with syrup and blackberries.