While I was training as a chef at Leiths School of Food and Wine, we had a lecture on wild yeasts from bread expert, Hilary Cacchio.
Cacchio was all about making breads using sourdough starters and yeasts from the atmosphere. She had great anecdotes that really inspired me to start a sourdough culture myself.
With some helpful instruction from Virtuous Bread (it actually took a little longer than I thought it would) I soon had an active sourdough starter.
The trouble is, with a culture that’s constantly being fed and growing, I felt pressured to eat different variations of sourdough breads every week. As delicious as they were, it was time for a change.
I have always made pancakes in the American style, with added baking powder for an extra rise, so I decided to give the sourdough starter a try. And it worked a treat.
The result is a delicate pancake reminiscent of freshly made crumpets with a hint of acidity, not unlike the normal kind drizzled with lemon juice.
Here’s the recipe for sourdough pancakes. Makes around 18 small pancakes: