250g unrefreshed sourdough starter
2 free range eggs
75g golden caster sugar
1tsp mixed spice, or 1/2 tsp ground cinnamon and a generous grating of fresh nutmeg
1/2tsp sea salt
175ml milk (dairy, soya or other plant based milk is fine)
200g plain white flour (try stoneground organic or white spelt)
1tsp bicarbonate of soda
1 1/2 tsp cream of tartar
Rapeseed oil for cooking
Additions - handful of blueberries or other soft fruit for each pancake, chocolate chips for a treat
In a large bowl, whisk together the starter, eggs, sugar, spices, salt and milk until smooth with no lumps of starter.
Sift the dry ingredients into the liquid mix, stirring until you get a smooth batter.
Heat a little oil in a frying pan and add ladles of batter (maximum of 2 as the mix will spread). Add the fruit if using. Cook for a minute or so and then turn when golden brown - the pancakes can burn quickly so be vigilant!
Transfer to a warmed plate with kitchen paper to drain any excess oil.
Eat immediately or allow to cool and then wrap in foil or freezer bags - will keep in the fridge for 3-4 days or can be frozen for a week or two.