Feed your good gut bacteria with these delicious old-fashioned pancakes made with the discard of your sourdough starter. A great way to use your starter feeding leftovers!
Makes 6 pancakes
Add all dry ingredients to a mixing bowl.
Add the starter, melted butter, some of the milk and egg and mix together adding more milk until the desired consistency for easy spreading on the skillet.
Heat skillet on medium heat adding some extra virgin olive oil to coat.
Once the skillet is hot, use a 1/3 measuring cup to scoop out enough for one pancake approximately. You might have to shape with a spatula for roundness since it is a bit thinker and stickier.
Heat until bubbles start but check the underside for brownness. These are different than the typical pre-mixed flour batter pancakes so bubbles might not pop. Flip and heat on the other side for about the same time as the first side.
Serve with your choice of toppings and a protein source like peanut butter, almond butter or just plain butter. And don’t leave out the maple syrup!!