|My favorite way to use up extra sourdough starter.|
6-8 hours before you want to eat pancakes, in a large bowl mix together:
- 2 cups flour.
- 2 Tablespoons sugar.
- 1 cup sourdough starter.
- 1 1/2 cup milk.
The next morning add:
- 1 egg.
- 1/2 teaspoon baking soda.
- 1 tablespoon of melted butter.
Mix together, being careful not to overwork the batter.
The batter will be fluffy, gooey and bubbly.
I use a 1/2 cup scoop per pancake on my electric griddle with temp set to 350ºF.
Cook until nicely browned and cooked through, then flip and serve.