Day 24 of VeganMoFo and carrying on with the yeast theme I have another sourdough recipe for fluffy sourdough pancakes. This is a great recipe for the self-sufficient and waste averse, you can forage the berries and use the starter from when you feed your sourdough in the morning, instead of throwing half of it away make it into pancakes! How great is that? I forage blackberries from the common land and woodlands just across the road from my house, wich makes this one seriously cheap breakfast. Forage responsibly and leave a few berries for the birds.
For the pancakes:
2 flax eggs (1 flax egg = 1 tbsp ground flax+ 2 tbsp water, whisked)
1/2 cup sourdough starter
2/3 cup almond milk
2 tbsp maple syrup
2 tbsp rapeseed oil
pinch o’ salt
1 cup organic plain white flour
1 tsp vanilla bean paste/ vanilla extract
For the compote:
1 1/2 cups blackberries
1/2 cup unrefined golden caster sugar
a splash of water
1 tsp arrowroot powder mixed with water to form a paste
Simply whisk together all the pancake ingredients together, adding little splash of extra almond milk if it is too thick. Let the batter sit for a few minutes whilst you preheat your frying pan to a medium/high heat. Spray some cooking spray into the frying pan and grab an ice cream scoop, scoop up some batter and place in the pan, using an ice cream scoop helps you get even sized pancakes. Cook until the pancake starts looking cooked around the outside, then flip and cook on the other side until browned. Repeat with the rest of the pancake mix. You can make the compote whilst the pancakes are cooking, just combine the blackberries, sugar and a splash of water in a pan and cook until the blackberries have begun to burst and let their juices out., bring to a bubble and add the arrowroot that has been mixed with water to form a paste, continue to cook and stir until thickened. Poor into a jar/ serving jug and serve over the pancakes.