If you don't bake very often, what to do with an excess of Sourdough Starter?
Don't waste it - it will make delicious pancakes or slightly savory scones (U.S. Biscuits). Either good with a cooked breakfast or cheese.
(Scroll down for Scone recipe)
Americans and Scots would call this a pancake, but I grew up in England calling it a drop scone.
This is based on an original American recipe.
475ml (2 U.S. Cups) of Starter
2 Large Eggs (medium will certainly do – it's what I usually have in stock)
3 tbsp Vegetable Oil
½ tsp Salt
½ Bicarbonate of Soda
1 tsp Baking Powder
Water if required – depends on the consistency of your starter.
Preheat a lightly-oiled frying pan or griddle.
Mix starter, oil and eggs in a bowl. Add the dry ingredients and whisk or fork together.
Add water if required to make a batter that's thick but pourable.
Pour about 4 tbsp/60ml (¼ U.S. cup) of batter per pancake onto the frying pan or griddle.
Cook the first side until the top side appears dry – cooked through – and then flip the pancake to lighlty brown the other side.
In this recipe the sourness of the sourdough starter boosts the raising action of bicarbonate of soda, where some recipies use sour milk, vinegar, buttermilk.
Mixing Time: around 10 mins
Baking Time: around 12 mins
Preheat the oven to 220° C (200°C for most fan ovens) / 425°F
1 cup plain flour (U.S. - All Purpose), I usually use white, wholemeal will work but will need a little water
¼ teaspoon salt
½ teaspoon Bicarbonate of Soda (U.S. Baking Soda)
2 teaspoons Baking Powder
75 g (1/3 cup) margarine, butter or similar substitute, cold – i.e. from the fridge not room temperature.
240 ml (1 cup) sourdough starter
(If you make scones regularly, just use your method for incorporating the fat into the flour etc. I describe how I've always done it.)
Sieve together flour, salt, baking powder and Bicarbonate of Soda.
Cut the margarine / butter into pieces smaller than 1cm and rub it into the flour with fingertips - the aim is to keep the flour/fat mix cool
Mix in sourdough starter. You may need to add a little water but you are aiming at a stiff dough.
Turn out dough onto lightly floured board.
Knead a few times, GENTLY until all of the flour is mixed in. If you knead it like bread your scones will be tough.
Roll the dough to around 2 cm/3/4" thick and cut out biscuits with a 5 cm/ 2” floured cutter (or drinking glass at a push); place them on a lightly greased baking sheet.
Bake at 220 C (adjust for your fan oven if needed)/ 425°F for 12-15 minutes, until slightly brown.
Spread with too much butter and eat before the rest of the family get hold of them.