Sourdough pancakes

Ingredients for 1 servings:

• 1 jar sourdough, approx. 580 ml
• 1 jar Flour spelt, wheat, wholemeal flour, to taste, same jar
• 1 jar milk or oat drink, same jar
• 3 eggs
• 1 tsp baking powder, I use cream of tartar, but other options are also available
• 1 tsp salt
• 1 tbsp sugar
• 3 apples per tray or fruit of your choice
• 300 g vegetables per tray
• 1 tbsp butter, per baking sheet

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours

sweet or salty, good for leftover sourdough

Anyone who regularly bakes sourdough bread might be familiar with this: you increase the sourdough starter and regularly have a little left over. I started collecting the leftovers in an old pickle jar in the fridge. When it’s full, I make sourdough pancakes. Mix the collected sourdough starter with the flour and milk, cover, and let it stand. It can stand all day, but not in direct sunlight or in a warm place; preferably in the basement if you have one. After a few hours, at least 4, and no more than 10, preheat the oven to 230°C (top/bottom heat) with a baking sheet inside. I use large rectangular baking sheets or the drip tray—or both, one after the other. Mix 3 eggs, salt, and baking powder (and sugar, if desired) into the batter and let it rest again. Clean the vegetables and cut them into thin strips, about 0.5 x 0.5 cm wide. Possible variations: Green asparagus (halve or even quarter the stalks lengthwise), spring onions, carrots, bell peppers, fresh peas—but you can certainly use much more. For a sweeter version, clean the fruit. Almost anything will do, too. Peel apples and slice them into wedges, pears, blueberries, halved apricots, peaches, or nectarines into wedges. When the oven is hot, remove the baking tray, quickly melt 1 tablespoon of butter on each tray, and top with vegetables or apples, in a single layer, side by side, leaving space between each layer to allow room for the batter. Then pour batter over the asparagus (I use a ladle). The batter should be about 0.5–0.8 mm thick. The recipe yields three baking trays for me, so be careful not to put all the batter on one baking tray. For blueberries, pour the batter onto the baking tray first, then the berries, otherwise it will stick terribly. Then bake directly in the oven for 15–20 minutes. It should still be a little moist when you test it with a skewer; then it tastes better. Savory pancakes can be eaten with salad as a complete meal. Sweet pancakes taste delicious with maple syrup or another syrup, such as homemade apple or quince syrup. Tip: I always make the savory pancakes first. You can stir the sugar into the batter afterward and eat the main course while the dessert sizzles.