Ingredients
2 cups sourdough starter
1 cup sifted flour
2 eggs
1 teaspoon salt
1/2 teaspoon baking soda
butter, coconut oil or ghee
Preparation
Beat sourdough starter with flour, then place the batter into a mixing bowl, cover it and allow it to rest at room temperature 1. for 8 to 12 hours.
Punch down the sourdough if it has risen, then beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water.
Warm a skillet over medium-high heat, drop in enough butter to prevent the pancakes from sticking (about 1 tablespoon). When the butter melts, reduce the heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface - about 2 to 3 minutes, then flip and continue to cook a further 2 to 3 minutes. Continue working in batches, adding more butter as necessary, until the batter is exhausted. Serve warm with fresh fruit, butter, cream and syrup or honey.
