Savoury Sourdough Pancakes Recipe with Beetroot | olivemagazine

Name: Savoury Sourdough Pancakes Recipe with Beetroot | olivemagazine
Total time: 60 min
Ingredients: 75g crème fraîche; a handful dill chopped; 1 lemon cut into wedges; 60g unsalted butter melted and cooled slightly; 100g buttermilk; 1 egg; 150g sourdough discard (the older it is, the more sour the pancakes will be; younger discard makes fluffier, sweeter pancakes); 30g caster sugar; ½ tsp bicarbonate of soda; 100g self-raising flour; 3 medium beetroots washed; extra-virgin olive oil for drizzling; smoked salt for sprinkling

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Use your leftover sourdough starter to make a stack of fluffy pancakes. Serve with roast beetroot and crème fraîche for a savoury take on Christmas brunch

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Ingredients

75g crème fraîche
a handful dill chopped
1 lemon cut into wedges
60g unsalted butter melted and cooled slightly
100g buttermilk
1 egg
150g sourdough discard (the older it is, the more sour the pancakes will be; younger discard makes fluffier, sweeter pancakes)
30g caster sugar
½ tsp bicarbonate of soda
100g self-raising flour
3 medium beetroots washed
extra-virgin olive oil for drizzling
smoked salt for sprinkling