Though neither savoury or sweet, pancakes are generally filled or topped with sweet ingredients. Lemon and sugar, maple syrup, blueberry jam; the list of sweet pancake toppings is endless. Despite this, pancakes lend themselves favourably to savoury pancake fillings like beetroot and feta with just a smattering of fresh British watercress.
It is established fact that pancakes are extremely effective vehicles for flavour. However, I often find that “normal” British pancakes – essentially crepes – are better suited to sweet, rather than savoury, toppings. Sourdough pancakes are a little different; their inherent “sourness” combines exceedingly well with savoury accompaniments – particularly those with strong flavours. Pancakes have never really ‘done it’ for me, that is, until these battery beauties found their way onto my plate.
Sourdough starter is a wonderful thing – I’ve not yet used mine to make bread, but already my nose and mouth have developed an appreciation for all it can convey. Take these pancakes, for instance; never before has a pancake been so flavourful, complex or versatile. Indeed, what you see before you are equally suited to both sweet and savoury toppings – there need be no limit to your imagination here. Just you wait!
This recipe is, I’m afraid, the last in the group of those photographed whilst I was away visiting Katherine a couple of weeks ago. While this wouldn’t usually be a problem, as many of you will know, the frugal household is without a properly functioning kitchen. However, the hob and oven are now in, as is the sink. So, it is possible that I’ll be able to cook something and photograph it in the coming days, thus bringing to a close this most turbulent period in my life, in which I’ve experienced withdrawal symptoms aplenty. Seriously, I’ve not been able to actually grip anything for the past two weeks; my palms have been simply too sweaty. The less said about my recurrent heart palpitations, the better.