Vegan Sourdough Flapjacks
Who loves the sound of Sunday brunch? I know for me, a slow Sunday, with a hearty brunch, good coffee is the answer to any question on this day. Well, how’s about vegan sourdough flapjacks for your Sunday Brunch? Do I have your interest now – I know I have mine.
These flapjacks are fluffy and savoury. The sourdough makes these pancakes have an extra special umami flavour. These flapjacks are perfect for a slow Sunday brunch. Top them with honey, berry compote, and fresh fruit and you’ve got yourself a wonderful treat!
Recipe:
- 400g ripe sourdough starter (100% hydration)
- 160g stoneground cake flour
- 250g milk of choice
- 2 vegan eggs
- 1/2tsp salt
- 1/2 tsp baking soda
- 2tbs sugar
- 4 tbs melted butter
Method:
- Mix starter, melted butter, and milk until well incorporated.
- Combine all dry ingredients into a bowl.
- Incorporate all ingredients together.
- Let batter sit for 3 hours or overnight if you want a more sour taste.
- After the desired time is up, mix batter, add milk if too thick.
- Heat a small amount of oil a nonstick pan. Add batter into the pan cook to preferred sizing and serve warm.
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