Ingredients

Instructions

  1. The night before, stir your sourdough starter and remove one cup.
  2. Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
  3. Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
  4. Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
  5. The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
  6. Start to heat your griddle (heat to 370F), oiling it lightly if needed.
  7. Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
  8. Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
  9. Keep pancakes warm while finishing the others.
  10. Serve pancakes hot with butter and syrup, if desired.
  11. You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.