Sourdough pancakes

• self-raising flour↗200g/7oz g
• golden caster sugar↗1 tbsp tbsp
• baking powder↗1 tsp tsp
• sourdough starter (active or the excess you'd throw away)200g/7oz g
• eggs↗2
• milk↗260ml/9 fl oz ml
• butter↗50g/2oz g

  melted, plus extra butter for frying

• sunflower oil, for cooking↗
• maple syrup↗

  to serve

Step-by-step instructions

1. 1

   Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.

2. 2

   Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side – they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.