Sourdough Pancakes
Ingredients
1+ 1/2 Cup flour
1/2 Cup bubbly starter
2 Tsp baking powder
1 Tsp baking soda
1 Tsp sea salt
1 + 1/4 Cup milk
1 egg (beaten)
4 Tbsp salted butter
2 Tbsp sugar
Dash of vanilla
Directions
Mix your wet ingredients- including your starter, together and set aside.
Sift your dry ingredients together in a separate bowl, then combine two mixtures. **Be sure not to over-mix, this can affect the fluffiness and texture of the cakes. Basically you won’t need the stand mixer for this one.
Once you have your batter, start your skillet on low-medium heat with the tiniest bit of butter to keep from sticking. (unless you’re a crispy edge pancake person)
Pour a small amount of batter into the skillet, and let it cook uncovered for about 30 seconds or so. Once the top starts to bubble all over- it’s probably time to flip.
Once both sides are cooked, add to a plate topped with some whipped butter & maple syrup…or whatever your jam is.
** This recipe makes 6-8 small/regular size cakes **