If you've made some sour dough starter, you know you need to remove some each day and "feed" the starter with more flour and water.  But once it is going well, it seems a shame to just throw out some of the starter if you don't need it all.  But leave too much in your jar and it will likely overflow.

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A great way to use some of that delicious starter is to make these sour dough pancakes.  They are so delicious and the really rise to a perfect amount of "fluff".  Oh so much better than any we have found in a pre-mix or with other recipes even from scratch.  These are our favorite.  And these are much healthier than any store-bought type.

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INGREDIENTS:

• 2 cups all-purpose flour

• 4 tsp. baking powder

• 1 tsp. baking soda

• 2 Tb. evaporated cane juice (natural sugar)

• 1/2 tsp. Celtic sea salt

• 1 cup sourdough starter

• 1 1/2 cups milk (we use raw milk)  Add more or less to get the consistency you prefer.

• 1 egg (pasture raised for best health)

• 2 Tbs vegetable oil (I use grapeseed or avocado oil)

 

 

 

.DIRECTIONS:

1. In a large bowl, mix all dry ingredients.

2. Add the sourdough starter along with milk, egg and oil.

3. Any skillet will do but for best results I use a cast iron skillet, greased well with coconut oil.

4. Heat skillet to about 325 degrees.

5. Cook each pancake until it starts bubbling on top, then flip.  Cook for an additional 1 or 2 minutes until cooked through.

6. We serve these with homemade butter and real maple syrup. 

7. Enjoy!

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