With the sourdough starter alive and bubbling well, I have to come up with ways to use it everyday. This time is kale and bell pepper pancake. Pretty good as kale shrinks a lot on heating and can with stand heat, so you end up eating a lot of veg in a thin pancake.
Cut kale and bell pepper in to small pieces, season with salt, oil and curry powder, rest for 15 minutes before mixing with sourdough discard. Pour on a paper lined baking tray, compact and flatten into a disc as much as possible. Bake at 170˚ for 15 minutes, turn pancake over to crisp up the bottom, another 10 minutes.
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