Whisk together all ingredients except butter in a bowl and leave to thicken in room temp for about an hour or so. Don’t let it sit out too long or the starter will eat the gluten so much that you won’t get the bubbles (no structure left).
Heat oven to 225C
Put a parchment paper on an oven pan and scatter the butter pieces on it. Pour over the pancake batter and bake in the second to lowest shelve of your oven for about 25 minutes (20-30 minutes depending on oven).
Let cool slightly before cutting. I find that cutting with scissors is the easiest.
Keep leftovers in the fridge, this will last for several days as snacks or small meals.
If you leave out the vanilla, this can be also eaten with savory toppings.
Sure thing, it’s very easy.
Bubbly oven pancake:
5dl/500g of milk
100g sourdough starter (discard is fine)
3 eggs
2 tablespoons sugar
1 teaspoon salt
2,5 dl/163 grams of all purpose flour
Vanilla to taste or other spices like cardamon
Butter, cut into small cubes. About 20-30 grams.
Whisk together all ingredients except butter in a bowl and leave to thicken in room temp for about an hour or so. Don’t let it sit out too long or the starter will eat the gluten so much that you won’t get the bubbles (no structure left).
Heat oven to 225C
Put a parchment paper on an oven pan and scatter the butter pieces on it. Pour over the pancake batter and bake in the second to lowest shelve of your oven for about 25 minutes (20-30 minutes depending on oven).
Let cool slightly before cutting. I find that cutting with scissors is the easiest.
Keep leftovers in the fridge, this will last for several days as snacks or small meals.
If you leave out the vanilla, this can be also eaten with savory toppings.