Thursday, July 20, 2017

Sourdough Vegetable Pancakes for a light nutritious lunch

When I make Sourdough bread which I absolutely love doing, there is always some activated sourdough left over and as I can't bear to just toss it out, I decided to make some very tasty vegetable pancakes out of it. Sandor Katz who wrote The Art of Fermentation and is somewhat of a fermentation guru gave me the idea. As a result I came up with this versatile recipe. You can make it your own by adding whatever vegetables and herbs you have on hand. If you really like the sourdough taste,  you can leave the sourdough batter, after only the flour and water has been added to it, to ferment overnight out of the frig. Add the vegetables, herbs and egg the next day. The sourdough mixture will also probably ferment and grow overnight, so put it in a large bowl. However if you like a more neutral tasting sourdough, I wouldn't leave it to develop overnight and just add a teaspoon of baking powder to the mixture at about 5 ml/1 teaspoon  of baking powder per 500 ml/2 cups of batter. This neutralises the lactic acid of the sourdough and makes them slightly sweeter and fluffier. This is a great idea if you choose to make your Sourdough pancakes sweet. Now there is an idea for next time.

If you use sourdough to bake bread, do you have any other ideas for using your leftover sourdough? I would love to hear your ideas in the Comments section at the bottom of this blog.

Recipe for Sourdough Vegetable Pancakes

Serves 4

1 cup of sourdough which has been activated and is vigorous and bubbling
1 cup of plain flour (or substitute some leftover grains in place of some of the flour)
1 cup of lukewarm water
1 onion
1 clove garlic
1/2 chopped capsicum
1 finely diced large flat mushroom
1 small grated sweet potato
Mature grated cheese, about a handful
Chopped parsley
Pinch of dried mixed herbs
Flavoured sea salt flakes
Extra Virgin Olive Oil
1 beaten egg


Add the water and flour to the sourdough in a medium sized bowl and beat it well. Leave it to rest while you prepare the vegetables. You will soon see the sourdough start to activate again and start bubbling.

Fry an onion, a clove of garlic, and some other vegetables such as a small red capsicum together together in a pan. Use the same pan you intend to fry the pancakes in. I  added a chopped mushroom after the onions started to soften. You could also add a diced zucchini or okra.

While the vegetables are frying, add an egg to the batter then some flavoured sea salt, ground black pepper, and a handful of tasty grated cheese.

I then added a small grated sweet potato and the fresh parsley and mixed herbs. (you could also add grated radishes, turnips, or potatoes if you have access to nice ones.)

Add the fried vegetables to the batter and mix them in.

If the batter seems too thick add a little water, if it is too thin, keep adding flour gradually until it seems the right pancake consistency and can be dropped from a spoon into a hot pan.

Fry the batter in an oiled, well-seasoned pan, flipping it over when bubbles appear on the surface of the pancake.

These pancakes are delicious for lunch eaten with condiments such as sauerkraut, tomato relish, yoghurt or sour cream, and some sliced cucumber.

Bon appetit!

Thanks for dropping by.

Best wishes


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