SOURDOUGH PANCAKES

My boys ask me for pancakes as often as I am at home at breakfast time, which is relatively infrequently given early starts at the bakery. If the preparation stage is completed the day before they are quick to get on the table in the morning, and the flour is fully hydrated so even with whole wheat these are incredibly light and soft. Sourdough pancakes are the best way to use your starter if the optimum moment for making bread has passed, or for using your brand new starter when you want some instant (in sourdough terms!) gratification, before it is at full strength for making bread. The timings for this recipe are flexible and can be adjusted by a couple of hours, so take them as a guide. This is designed as an all-in-one jug mix – all the ingredients get added to the same jug through the stages of the recipe, which helps keeps it simple.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oven to 180ºC/350ºF/gas mark 4. Line a baking tray with parchment.

Step 2

2. Make a hole in the centre of the top of each croissant with a small knife. Wiggle a clean finger around in the hole to make room then dip the whole croissant briefly in the syrup and place on the tray. Pipe 50g (2 oz) of frangipane into each hole.

Step 3

3. Bake the croissants for 25–30 minutes, turning halfway through. They should be lightly caramelised underneath and golden on top. Allow to cool.

Step 4

4. Prepare a bowl of iced water. Bring the sugar and water to the boil rapidly in a small saucepan without stirring until it turns a deep golden brown (don’t let it turn too dark or it will taste bitter). Plunge the base of the saucepan into the iced water, then, using tongs, dip each croissant into the caramel and sprinkle with sesame seeds. Alternatively, place the croissants on a wire rack, placed on a sheet of baking parchment, pour the caramel over the top and sprinkle with the sesame seeds.