Jamie Oliver has revealed his simple five-step guide to using leftover sourdough to make pancakes in minutes.
The British chef, 44, took to his Instagram account to unveil ‘two easy recipes to help you use up excess from you sourdough starter’, including mini pancakes and crackers.
The father-of-five, who has been sharing easy lockdown meals during the pandemic, posted a video which showed you need just four ingredients – including leftover sourdough starter, flour, milk and eggs – to make the tasty breakfast treats.
Jamie Oliver has revealed his simple five-step guide to using leftover sourdough to make pancakes in minutes. Jamie begins by adding his leftover sourdough starter mix
The British chef, 44, then adds two large free range eggs before stirring the mix
The father-of-five has been sharing easy lockdown meals during the pandemic
Taking to his Instagram, he said: ‘Loads of you lovely lot have asked for some more sourdough recipes, so here are my sourdough pancakes and cracker recipes to get you started on using up excess starter you have after you make a loaf that would usually go to waste.’
Jamie begins by adding his leftover sourdough starter mix to two eggs, flour and milk before stirring the mix.
He then adds salt and mixes it further, before adding small dollops of the mix to a pan of warm oil and frying on both sides for one to two minutes.
Serving up the pancakes, he adds fruit and yogurt before presenting the finished breakfast.
Jamie continues by adding 100ml of milk to the bowl and whisking it further
He then adds in 100g wholeweat flour as well as a pinch of salt to taste
Jamie then adds small dollops of the mix to a pan of warm oil and frying on both sides for one to two minutes
Serving up the pancakes, he adds fruit and yogurt before presenting the finished breakfast
Next, Jamie revealed how to make crackers with any leftover sourdough starter mix.
He begins by adding 75g sourdough starter to a bowl and mixing in 1 teaspoon of honey.
The chef then adds 100g of wholewheat flour before mixing it, adding a splash of water ‘if needed’.
He then kneads the dough and wraps it in a tea towel, before letting it rest for 20 minutes.
After rolling it into a flat layer over some flour, he cuts out small shapes of crackers with a cutter.
Finally he lays them out onto baking paper and sprinkles some seeds over them, before putting them into a preheated oven at 200 degrees for five minutes.
He then flips and bakes them for a further eight to ten minutes, before serving them with cheese.
Jamie shares Poppy Honey Rosie, 18, Daisy Boo Pamela, age 17, Petal Blossom Rainbow, age 11, Buddy Bear Maurice, 9, and River Rocket, 3, with wife Jools.
Next, Jamie revealed how to make crackers with any leftover sourdough starter mix. He begins by adding 75g sourdough starter to a bow
Then Jamie mixes in 1 teaspoon of honey to the mix
The chef then adds 100g of wholewheat flour before mixing it, adding a splash of water ‘if needed’
He then kneads the dough and wraps it in a tea towel, before letting it rest for 20 minutes
After rolling it into a flat layer over some flour, he cuts out small shapes of crackers with a cutter
Finally he lays them out onto baking paper and sprinkles some seeds over them, before putting them into a preheated oven at 200 degrees for five minutes.
He then flips and bakes them for a further eight to ten minutes, before serving them with cheese
Jamie shares Poppy Honey Rosie, 18, Daisy Boo Pamela, age 17, Petal Blossom Rainbow, age 11, Buddy Bear Maurice, 9, and River Rocket, 3, with wife Jools.
Guy Adams: Creating your sourdough starter
Online bread queen: Vanessa Kimbell
To make a sourdough starter, you need just two ingredients: organic, stoneground, wholegrain flour and water. You are capturing wild yeast and lactic acid bacteria, so you need an environment in which both thrive.
First, combine 100g of flour with 120g of warm water in a large, clean jar. Whisk the mixture well; this adds oxygen, which yeast likes.
Cover with a loose lid or damp tea towel. Allow the mixture to sit in a warm place for 12 to 24 hours. At some point between the 12 and 24-hour mark, you may start to see small bubbles forming.
At this point, discard 120g of the mixture and replace it with 60g of flour and 60g of warm water, preferably at 28c (82f). You are now ‘feeding’ your starter. Stir vigorously, cover and wait another 12 to 24 hours. From now on you will need to repeat this procedure twice a day, morning and night.
Any mixture you’ve discarded can be used up in pancakes or waffles. If you are somewhere warm, you should see real activity after three or four days.
When it’s ready, the starter should be beautifully bubbly and have plenty of yeasts and bacteria to be active enough to bake with.
HOW WILL I KNOW IT’S READY?
The starter is ready when it doubles in size about five hours after feeding. At this point, you can bake! Go to sourdough.co.uk and try My Basic Sourdough Tin Loaf recipe. Take it from there!