Sourdough Pan Cakes with Honey Butter Maple Syrup
Pancake in English is one word. This version is very much more of a Pan Cake. It’s large fluffy, slightly crispy, aromatic, salty, sweet and with the syrup all absorbed in, there is nothing like it.
Pancake
- 255g sourdough starter
- 175g flour
- 1ish tsp baking soda
- 2 eggs
- 155g plain yogurt
- 50g oil
- 1 tbsp vanilla bean paste
- 1 lemon, zested
- 1 tbsp honey
- 1/2 tsp kosher salt
- 2-3 tbsp ghee
Syrup
- 1/2 c butter
- 1/2 c honey
- 3 tbsp maple syrup
- 3 tsp soy sauce
- 1/2 tsp sea salt
To make your syrup, add your butter, honey and maple syrup to pan and cook until melted and well mixed. Finish with your soy sauce and salt.
In a mixing bowl, add your sourdough starter, yogurt, eggs, vanilla, avocado oil, lemon zest and honey and mix until thoroughly combined. Sift the flour and baking soda and add to your wet mix. Combine well until no clumps, but don’t overtax. In an oven safe heavy-bottomed carbon steel or ply-stainless steel pan, bring to medium high heat and add in your ghee. Add in your batter and cook until golden brown around the edges and bubbles popping on the top.
In a preheated oven set to 350 F, bake for 15-18 minutes, or until cooked through all the way to the center. Turn out onto a cooling rack.
Bring to your plate and pour over your syrup generously and enjoy!
