Having home-made bread every week is great, but it’s to have a break now and again, so this week I looked around for something else to do with my rye sourdough starter and I found a recipe for sourdough pancakes. Perfect! I’ll even get a couple of my 5-a-day fruit and veg in for breakfast!

So firstly I put 60g of the refreshed started back in the fridge for future use.

Then 250g of the starter, which is nearly all of what’s left, becomes the base of the pancake batter:

• 250g rye sourdough starter
• 75g caster sugar
• 2 eggs
• 175ml skimmed milk

That all gets whisked together.

Then you whisk up:

• 200g wholemeal flour
• 1 tsp bicarbonate of soda (baking soda)
• 1 1/2 tsp cream of tartar

This then gets mixed briefly into the liquid, just enough so most of the flour is incorporated, but still with a few lumps (the less mixing at this point the better).

This then stands for 10 minutes, covered with one of the gadget lids we picked up from the BBC Good Food show we went to yesterday.

While it’s standing we warmed up the hotplate ready for cooking.

After 10 minutes the batter is nicely bubbly.

And as always I forgot to spray oil on the hotplate before starting so the first batch is a little burnt…

Thankfully I got better as we went along and most of them came out great. The mix of yeast and bicarb & tartar makes them really puff up when cooking! Once cooked we put them in a low oven (100c fan) to keep warm while we cooked up more batches, and cut up some fruit ready to serve.

Mmm pancakes! They tasted great (helped by maple syrup of course!) and had a lovely fluffy texture. I’ll definitely be doing these again when I want a break from my daily bread.

• 250g rye sourdough starter
• 75g caster sugar
• 2 eggs
• 175ml skimmed milk
• 200g wholemeal flour
• 1 tsp bicarbonate of soda (baking soda)
• 1 1/2 tsp cream of tartar

Whisk starter, sugar, eggs and milk together. Whisk flour, bicarb & tartar together before briefly mixing into starter mix. Cover and let stand for 10 minutes. Fry up in batches and keep warm in a low oven before serving.