Sourdough pikelets

12 April 2017

Every now and then I make a pile of sourdough pikelets. We bring out all of the spreads and top them with butter and strawberry jam, Nutella and banana, lemon juice and sugar, and yoghurt and maple syrup. And we almost always have leftovers for breakfast the next day :)

I use a recipe from Sophie Hansen's cookbook, which I've adapted to include some leftover sourdough starter. If you don't have any starter, the recipe will work just fine without it.

Sourdough pikelets 

Serves 4

You will need:
1 cup self-raising flour
1 cup milk
1 egg
Finely grated zest of one lemon
1 tbsp caster sugar
3/4 cup active sourdough starter

Here's how:
Place all of the ingredients into a medium sized bowl and whisk to combine. Set aside for 20 minutes. 

Heat a fry pan on medium-high heat and add a small knob of butter. Cook 2 tablespoons of batter at a time, flipping each pikelet when the surface begins to bubble. 

Keep your growing pile of pikelets in an oven on low heat to keep them warm.

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