Sourdough Pancakes

Author: Lucinda via Kelly the Kitchen Kop

1 cup sourdough starter*
1 cup whole milk read about healthy milk options here
10 ounces unbleached unenriched all-purpose flour – Lucinda uses Natural Way Mills Gold n White Flour—available from Country Life www.clnf.org and UNFI www.unfi.com, or click here for the kind I use. You could also try this einkorn all-purpose flour.

Mix the initial dough ingredients together in non-reactive bowl (no metal) until well combined. Cover tightly and let sit for 12 to 18 hours.
Add the final batter ingredients to initial dough and mix together. Thin with a little milk if needed. Preheat skillet or griddle and coat with butter or coconut oil to keep pancakes from sticking. Spoon ¼ cup amounts of batter into pan. Let cook for 2 to 3 minutes per side. Flip when bubbles begin to rise to the surface. Continue cooking, adding more butter or coconut oil as needed to keep the pancakes from sticking. Makes about 18 pancakes.