SOURDOUGH PANCAKES / CRAMPETS

Great way of using up access of my leavin. 

Good source of most B vitamins especially folate, and also Iron important in the production of healthly blood cells. 

If you are feeding your starter daily you'll know the internal struggle of having to throw away some of it.  

So I decide to create a simple, quick to make and delicious crumpets, great with grilled bacon and poached egg, or avocado, roasted seeds and harissa or as a sweet option, I serve with my Dandelion honey, yoghurt and chickpea granola.  

One of my best breakfast seller.! 

Recipe:

200g starter 

100g strong plain flour 

1x teaspoon of salt 

1x teaspoon of sugar

60-70ml of water 

1x teaspoon of bicarbonate soda 

Mix all dry ingredients. Add starter in to the water mix well and slowly pour over the dry mix, beat well to create thick butter. Cover and leave for 15-20min. 

Rub some oil or butter over the frying pan. When frying pan is nice and warm, spoon about a tablespoon of better in to the frying pan. On a low heat, cook each side until bubbles will start to appear on the top of the crumpets ( between 5-8min ). Flip over and cook for another 4min. 

For my other pancakes mix I used my beetroot sourdough adding some fresh grated horseradish and fresh marjoram. Great for my seared pigeon, Iru and mushroom fricassee starter.

TIP: This recipe will work rather with white plain flour instead strong white and baking powder instead of bicarbonate soda.