Ramadan Recipes: Sourdough Pancakes
Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramazan feast.
Sourdough Pancakes is a delightful twist on a classic breakfast treat. During Ramadan, these fluffy pancakes, infused with the tangy goodness of sourdough, offer a hearty start to the day's fasting. Mixing sourdough starter with flour, eggs, and a touch of sweetness creates a batter that's left overnight, allowing the flavors to meld together. Come Sehri time in Ramazan, a sizzle on the griddle transforms this fermented mixture into golden-brown pancakes, perfect for Sahur, providing a filling and satisfying meal to begin the day's fast.
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Ingredients
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- 20 Minutes
- 12 Serving
- 499 Calories
- 200g self-raising flour
- 1 tbsp golden caster sugar
- 1 tsp baking powder
- 200g sourdough starter (active or the excess you'd throw away)
- 2 eggs
- 260ml milk
- 50g butter, melted, plus extra butter for frying
- sunflower oil, for cooking
- maple syrup, to serve
Sourdough Pancakes
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Method & Directions
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- 30 Minutes
- Mixing the Batter
تم نسخ الرابطTip 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.
- Cooking the Pancakes
تم نسخ الرابطHeat 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.