Many of us during lockdown have been making bread. I have given friends starter doughs and have been enjoying the banter of their varying successes.

A friend, Josephine, had been making pancakes with hers. These have become a staple lockdown brunch in our house since.

I have used granary flour here, kidding myself on we are being healthy.

This will make loads of mixture, which keeps in the fridge but I’d defy anyone not to finish them all in one sitting.

Serves 6 +


250g flour (can be any kind – I’ve used granary)

2 tsp baking powder

1 tsps, bicarbonate soda

1tsp salt

2 tbsp sugar

160g sourdough starter

370g milk

1 whole egg

2 tbsp vegetable oil


In a mixing bowl or a food processor mix together all the dry ingredients followed by the wet ingredients. Once the mix has fully combined allow to stand

for 5-10 minutes.

Heat a frying pan with a small amount of oi. Through trial and error I have found it best to add a small amount of oil and wipe the excess with kitchen towel.

Pour in around 2-3 tbsp of mix. Allow the pancakes to bubble, then flip over. They will take around 1 minute to cook fully.

Serve with a generous helping of maple syrup. (Crispy bacon works a treat, too)