2 cups sourdough starter, room temperature*
2 tablespoons granulated sugar
2 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water
* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order. The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then feed the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes! Learn how to feed and maintain your Sourdough Starter.
** Add an extra egg to the pancake batter to add some additional protein.
In a large bowl, add sourdough starter, sugar, egg, oil, and salt; mix well; set aside.
In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water; set aside until ready to bake your pancakes.
Once the griddle is hot, combine the two bowls and gently fold the baking soda mixture into the pancake mix.
Cook each pancake about 2 minutes per side. Usually the bubbles pop and it’s time to flip. Each side should be golden brown.
Substitute syrups with applesauce or yogurt and definitely add some fresh fruits!