Sourdough Pancakes

The night before you want to serve the panckaes, combine the starter and the warm water in a large glass or ceramic bowl. With a large spoon or spatula, stir in the 3/4 cups of flour until the batter is smooth and generally lump-free. It does not have to be perfect. Cover the bowl tightly with plastic wrap, and set the bowl aside, preferably in a warm place, such as your oven (turned off) with the light left on.

In a tupperware container or another bowl, combine all of the night before dry ingredients, and stir well with a fork to combine. Cover the container or bowl, and set aside for the morning.

Turn in. That beauty rest is important!

In the morning, combine the beaten eggs and the milk with the 2 cups of starter mixture (the ‘night before wet mixture’) in a large bowl. If you have any extra wet mixture left over, just add it back into your container of starter for later use. Pour in the prepared dry ingredients (the ‘night before dry mixture’), and stir to combine. Add the 3 Tablespoons of melted butter, and stir. It is OK if the batter is slightly lumpy…don’t stir too much. Allow to sit for a couple of minutes while you heat up your griddle.

Over medium high heat, melt plenty of butter on your griddle. Ladle pancake batter onto the griddle, in circles about 4 inches in diameter. Cook until the edges of the top are bubbly and slightly dry, about 2 minutes, then flip, and reduce heat to medium. Cook for another 2 minutes, or until pancake center springs back when you touch it lightly with your fingers. Remove the finished pancakes to a plate and repeat with the remaining batter.

Drizzle a little additional melted butter on top, sprinkle with powdered sugar, and serve immediately, passing warm syrup alongside.