🍳 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
Add the dry ingredients to the wet mixture.
Gently stir with a spatula until just combined — a few small lumps are okay.
(Overmixing makes pancakes tough.)
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
Heat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2 minutes).
Flip and cook the other side for another 1–2 minutes, until golden brown.
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