Soft, light and pliable English type pancakes made with rye sourdough. They're a great way to either refresh your sourdough or use up any surplus discard. And you only need four ingredients for the recipe: wholemeal rye flour, water, eggs and olive oil. Well maybe five if you include salt.
In a large mixing bowl, whisk the flour, water and your rye sourdough starter together.
rye sourdough starter, 250 g rye flour, 420 ml water
Cover the bowl with a plate and leave to ferment for ten hours or overnight. It's fine to leave it for a few hours longer if that fits in better with your schedule.
Stir everything together once again, then remove the initial amount of sourdough starter that you used and put it back in the fridge.
Crack the eggs into the ferment bowl, then add the salt and oil. Give it a good whisk. If the mixture is too thick add 50-100 ml water or milk. You want the consistency to be slightly thicker than that of unwhipped double cream. Milk is a nice option as it's richer than water and helps to make the pancakes soft.
2 eggs, 1 tbsp extra virgin olive oil, ¼ tsp sea or rock salt
Cover the bowl with the plate and leave to rest for fifteen minutes or so. Give a final stir just before using.
Heat a large non-stick frying pan over a medium high heat. Brush the bottom with half a teaspoon of oil, then pour in a ladleful of batter. English pancakes are thicker than French crèpes, but you only need enough batter to cover the bottom of the pan. Tip the pan or use a spoon to spread the batter out.
Cook for two to three minutes or until the top is almost dry. To tell if the pancake is done, shake the pan. If the pancake comes loose, it's ready.
Flip the pancake over and cook the other side for one to two minutes.
Either serve straight away, or place on a plate and keep in the oven at 50℃ (40℃ fan, 122℉, Gas ¼) until all of the pancakes are done. Just keep stacking them up on the same plate, they won't stick.
Notes
If your first pancake breaks up, son't worry, it's often the way. It usually means the pan hasn't heated up properly. The second one should work fine.Note 1 - how much sourdough starter you use will depend on how much of it you keep. I store mine in the same jar, so I aways know just how much to put back in again after the ferment. It weighs around 75g (2 ½ ounces or ⅓ cup).You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.Please note: American cup conversions are automated and have not been tested. For best results use scales.