Sourdough pancakes
An essential summer delicacy is scones, not the healthiest food, but with sourdough it's not so hard on the stomach. (We've experienced this.)
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Ingredients
- 2 dl milk
- 1 dl natural yoghurt or sour cream
- 150 g sourdough
- 1 db Egg
- 1 tk sugar
- 1 kk salt
- 500 g flour
Instructions
- The ingredients are swollen. Then set aside for 1 hour in a greased baking dish.
- Fold the dough every 45 minutes 3* with a petal fold.
- A 3. Folding service leave to rise in a warm place for 2 hours, then refrigerate for a further 10-12 hours.
- 10-12 hours cold soaking leave to temper on the kitchen counter for 2 hours.
- Divide the dough into dumplings of about 150 grams, depending on how big you want to make the flame. Then cover the dumplings with a kitchen towel and leave to rest for another 2-3 hours.
- Heat the oil in a pan.
- Shape the pancakes with oiled hands, as thick as you like.
- Then place in the hot oil and fry for a few minutes per side until golden.
- Serve plain or with sour cream, cheese or whatever you like.
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