Sourdough pancake

🍳 Directions

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Baking soda

• Salt

Set aside.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together:

• Sourdough starter

• Milk

• Egg

• Melted butter (slightly cooled)

• Vanilla extract

Step 3: Combine

1. Add the dry ingredients to the wet mixture.

2. Gently stir with a spatula until just combined — a few small lumps are okay.
   (Overmixing makes pancakes tough.)

3. If time allows, let the batter rest for 15–30 minutes. This helps the gluten relax and the batter become fluffier.

Step 4: Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat.

2. Lightly grease with butter or oil.

3. Pour about ¼ cup of batter per pancake onto the skillet.

4. Cook until bubbles form on the surface and the edges look set (about 2 minutes).

5. Flip and cook the other side for another 1–2 minutes, until golden brown.

Step 5: Serve Warm

Stack the pancakes and serve immediately with your favorite toppings:

🥥 Coconut flakes • 🍌 Sliced bananas • 🍓 Berries • 🍯 Maple syrup • 🧈 Butter

🧁 Tips & Variations

• For extra tang: Let the mixed batter rest overnight in the fridge. The sourdough flavor will deepen!

• For fluffier pancakes: Separate the egg — whip the egg white to soft peaks and fold it into the batter right before cooking.

• Dairy-free: Substitute oat milk or almond milk and oil instead of butter.

• Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.

• Make-ahead: Pancakes freeze beautifully! Let them cool, then stack with parchment between each and freeze up to 2 months. Reheat in a toaster or skillet.