B for Baking #3

While we're still on the topic of sourdough, I'd like to share my version of pancake with you.

Although some folks might not categorise pancake as baking, I'd call it such because it is a kind of cake baked in a pan.

So, regardless of whatyamacallit, here comes the recipe...

Sourdough Pancakes

What you need to have:

Ingredients

65g spelt flour *

95g white rice flour *

90g potato starch *

1.1/2 Tsp psyllium husk *

1.1/2 Tsp golden flax seed meal *

1 tsp bicarbonate soda *

1 tsp baking powder *

3 Tsp raw sugar *

1/2 tsp salt *

3 large egg yolks #

1/4 cup sourdough starter (spelt flour) #

3 Tsp melted butter #

1 cup soya milk #

3 large egg whites

1/4 tsp cream of tartar

Apparatus

a kitchen scale

measuring cups and spoons

a large bowl

a medium-sized bowl

a whisk

a spatula

cling wrap

a non-stick pan or griddle

a ladle
a wire rack

What you need to do:

1. In a large bowl, mix dry ingredients (*) until well combined.

2. Make a well in the middle and pour wet ingredients (#). Mix well until a thick batter is formed. Set aside.

3. In a medium-sized bowl, whisk egg whites and cream of tartar until it resembles a soft peak.

4. Fold in egg whites gently into the prepared batter. The end result should be a cake-like batter.

5. Cover with cling wrap and let the batter rest for 30 mins or refrigerate overnight.

6. Heat non-stick pan or griddle over medium-low heat. Place a dollop of batter in the middle of pan. When bubbles start to form, flip the pancake over and cook the other side. Pancake is ready when the sides are golden brown.

7. Remove and place pancake on wire rack to prevent sweating.

8. Repeat until all of the batter is finished.

Best served warm with your favourite jam or ice cream.

Enjoy!

my mini pancakes

served warm with my homemade blueberry jam