use up your leftovers

We want to avoid food waste, and try use up as much as we can in our test kitchen. Here’s how you can do the same this month

USE IT UP

Sourdough starter

If you’ve had a go at sourdough bread, you’ll end up with excess starter. There are lots of things you can do with it (and you can browse ideas on bbcgoodfoodme.com), but this is one of our favourites. The starter makes the pancakes extra fluffy and gives them a lovely sour edge that works so well against all the sweet, syrupy toppings we drizzle over them – ideal for a weekend brunch.

Fluffy sourdough pancakes

To make 6-8 pancakes, whisk 100g self-raising flour with 1 tsp caster sugar, 100g sourdough starter (active or excess), 1 egg and 150ml milk with a pinch of salt until you have a smooth batter, then whisk in 25g melted butter. Heat a non-stick pan with a splash of sunflower oil and a small piece of butter until sizzling, then spoon in the batter to make 6-7cm pancakes (you’ll need to do this in batches). Cook for about 2 mins on each side until puffed up and golden.

HOW TO USE