Sourdough pancakes

1) Combine the flour, starter, sugar, baking powder, salt and bicarbonate of soda in a medium mixing bowl and mix. Add the milk, egg, and oil and stir until the batter is smooth.

2) Heat the griddle and then lightly grease. Pour enough mixture to make 7.5cm to 10cm diameter pancakes and cook on 1 side. With a spatula, flip the pancakes to cook on the other side. Remove from griddle and serve.

For the sourdough starter:
1) In a large bowl, combine the water, yeast and honey and mix well. Add the flour and mix until all the flour is incorporated. Cover with a towel or loosely with cling film and leave to sit in a warm place overnight.

2) Store the starter in a refrigerator. When using the starter, remove 240ml to use for the pancakes. Add 150g flour and 240ml more warm water to the starter. Cover and refrigerate.

3) If you don't use your starter for more than 3 days, it needs to be fed. Remove 240ml and discard. Add 150g flour and 240ml warm water, cover and refrigerate.

Note: Never place the starter in a container with a tightly closed lid; the pressure from the gases could cause the container to explode. It is best kept in a bowl covered with cling film.