Sourdough! It was the sensation of 2020, and it’s here to stay.

Use up your discarded starter to try these delicious wholemeal sourdough pancakes for Sunday brunch. We fold our Buffalo Yoghurt through whipped cream to bring a lovely tang to the dish, before finishing with juicy figs caramelised in whey butter with a floral hint of lemon thyme.

SERVES 4

INGREDIENTS

PANCAKES

• 1 cup Sourdough Starter (this can be discarded starter, or a ripe starter)
• 2 TBSP Plain Flour
• 2 TBSP Wholemeal Flour
• 4 TBSP Whey Butter, melted (plus some extra for cooking)
• 2 Free Range Eggs
• 1 TBSP Vanilla Bean Paste
• 2 TBSP Maple Syrup
• 1 pinch Sea Salt
• 1 TBSP Baking Powder
• ¼ tsp Bicarbonate Soda

CREAM

• 300ml Pure Cream
• 1 TBSP Caster Sugar
• 1 tsp Vanilla Bean Paste
• 150ml Buffalo Yoghurt

CARAMELISED FIGS TO FINISH

• 1 doz Figs, halved
• 4 TBSP Caster Sugar
• 4 TBSP Whey Butter
• 1 Organic Orange, zest and juice
• 4-5 sprigs fresh Lemon Thyme

METHOD

Start by making the pancakes. Combine all the pancake ingredients well in a mixing bowl except for the baking powder and bicarbonate soda. (TIP: The batter can sit in the fridge like this for several hours until ready to use, or you can start flipping pancakes straight away!). At the last moment, add the baking powder and bicarbonate soda to the pancake batter and mix very well. Let the batter sit for 30-60 seconds while you heat a pan to medium heat with a little whey butter. During this time you may see the mixture start to bubble! Scoop the mixture into the pan and leave to cook until the pancakes show bubbles on top and are nicely browned underneath. (TIP: You can use a cookie scoop to portion the batter evenly so nobody has to fight over who got the bigger pancake!). Flip and cook for a moment longer until cooked through. Set the pancakes aside and cover with a linen cloth to stay warm while you prepare the toppings.

Now prepare the cream by whisking the pure cream with the caster sugar and vanilla bean paste just until soft peak stage. Don’t over whisk. Stir the Buffalo Yoghurt in a small bowl to make smooth then fold gently into the whipped cream to combine. The consistency should be light, loose and not too stiff.

Lastly, heat a pan on medium-high heat with the caster sugar until almost completely melted. Add the halved figs cut side down and allow to caramelise for a minute. Carefully turn the figs, then add the whey butter and lemon thyme. After a minute finally add the orange zest and juice, agitating the pan over the heat allowing the liquid to slightly reduce and thicken.

To serve, stack each plate with warm pancakes, top with a big spoonful of buffalo yoghurt cream then nestle some gorgeous caramelized figs in position, allowing the pan juices to trickle down the sides.

LOOKING FOR BEAUTIFUL FIGS?

Our friends at Figlicious have amazing, plump, ripe figs. Their farm is based in Dural and they put a lot of care into growing the best they can! Find them next to our stall at Carriageworks Farmers Market during the fig season every Saturday. We highly recommend checking them out!

CHECK OUT OUR FRESH BUFFALO YOGURT THAT WAS USED IN THIS RECIPE

BUFFALO YOGURT