Sourdough pancakes with lemony mascarpone
Community member
"If you have extra sourdough starter, the dough for this recipe will basically make itself. Since baking soda is the leavening agent, you can use both active and inactive sourdough starters. The recipe is a good basic one and can be easily changed, for example by adding poppy seeds or omitting the sugar to make savory pancakes. Since each leaven has a different consistency, you can add a little milk if your dough is too firm. #stayhomekeepcooking"
Difficulty
Easy đź‘ŚIngredients
Utensils
frying pan, spatula, whisk, fine grater, citrus press, hand mixer with beaters
Step 1/2
- 200 g sourdough starter
- 2 tbsp sugar
- 2 egg
- 2 tsp baking powder
- 2 pinch salt
- 2 tbsp vegetable oil
- vegetable oil
- frying pan
- spatula
- whisk
Put the sourdough starter, sugar, egg, baking powder, salt and vegetable oil in a bowl and stir into a smooth batter. Heat some vegetable oil in a coated pan over medium heat and add 2 - 3 ladles of batter, depending on the size of your pan. When small bubbles form on top, turn the pancakes over and let cook on the other side.
Step 2/2
- 2 lemon
- 2 tsp vanilla extract
- maple syrup (for serving)
- 200 g mascarpone cheese
- fine grater
- citrus press
- hand mixer with beaters
Add the lemon zest, lemon juice and sugar to the mascarpone in a bowl and stir into a smooth cream using a hand mixer with beaters. Serve pancakes with lemon mascarpone cream, maple syrup and lemon zest.
