Sourdough Pancakes | Book of Elsa

These sourdough pancakes aren’t sweet in the traditional sense, think slightly sweeter crumpet. They are no more difficult to make than my regular weekend pancakes which I can make half asleep without breaking a sweat. Make the batter the day before, fry as required. I serve this with a compote of some kind. But cream, jam or indeed nothing would be fine too. 

Ingredients:
half a pack of instant yeast
1 mug of milk
2 mugs of flour
2 eggs
pinch of salt
30g melted butter 
30g caster sugar

method:
Blast the milk in the microwave for 30 seconds, then add sugar and yeast; stir.
In a bowl/jug big enough to take all the ingredients put the flour, eggs, salt and melted butter.
Add the warm milk and whisk until combined. It will be  lumpy, that is fine.
Cover with a lid/clingfilm and refrigerate for at least 4 hours, overnight is best.

When you're ready to make the pancakes, take the batter out of the fridge and let rest for however long it takes you to make coffee.
Put a frying pan on low to medium heat and add a little <15g> butter. Once it's melted pour off the excess into a small bowl. use a ladle to dollop  the mix onto the pan. bubbles means they are ready to flip and carry on cooking for 30 seconds more.
Serve.