1oz melted butter or vegetable oil, plus more to cook the pancakes

Directions

Whisk the milk, sourdough starter, flour and salt to a smooth batter in a large bowl. Leave to ferment in the fridge overnight, or for an hour at room temperature.

When you are ready to cook, whisk in the eggs, along with the melted butter or oil.

Wipe a large frying pan with just a little butter or oil and place over a medium heat. Add a ladleful of the batter at a time, swirling to create a thinnish pancake, around 20cm (8in) wide. Cook for 1 minute until golden brown, then flip and cook on the other side until golden and cooked through. Repeat with the remaining batter.

Ideally, a loved one will be cooking these pancakes for you, serving them straight from pan to plate: otherwise, keep them warm under foil in a warm oven.