Gingerbread Sourdough Pancakes (overnight recipe)

If you’ve read my basic sourdough pancakes recipe you’ll know how much I love them! This festive take makes an already special pancake that little more decadent. With traditional winter flavours and that deep ‘wow’ colour from the black treacle. (depending on where you live!). You’ll be making these a Christmas morning tradition for years to come. I promise.

Ingredients Serves 4

150g Sourdough Starter
200g Plain flour
250 ml Milk (full fat or semi skimmed works best)
2 Eggs
1 heaped tsp Baking Powder
30g butter
Pinch if salt
25g dark brown soft sugar
1tsp Vanilla exact
1 tsp Cinnamon
1 tsp mixed spice
1 tbsp of ground ginger
1 tbsp of black treacle/ molasses
Oil for cooking ( I like to use flavourless coconut oil spray)

1. Just like the basic sourdough recipe,  the night before: mix together the starter, flour and milk in a large bowl, being careful not to over work it. Cover with clingfilm and leave on the counter overnight. The mixture should have puffed up by the morning.

4. Just before you are ready to cook. Whisk in the baking powder to the molasses mixture and then slowly pour the mixture into the sourdough mix, gentle fold it in by hand.

5. Heat your pan to a moderate heat, lightly grease it between pancakes

5. Spoon the desired amount of batter on to the pan for each pancake. The batter will be very thick and you can use a spoon to round them off.

6. Fry until you start to see bubbles on the top, they will also have risen by this point too. Flip gently and fry for a little longer, until you get a nice colour on them. Regrease the pan between pancakes

7. Serve immediately with your favourite toppings or keep warm in the oven (unstacked) while you make the rest.

8. Enjoy.

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