- Yield 8 pieces
- Prep 10 mins
- Cook 2 mins
Starter owners, here's another wonderful way to use it.
Your starter will get thick as it ages. Add as much water as needed to make the proper consistency for pancakes.
- 2 cups Sourdough Starter (see recipe)
- 2 tablespoons sugar
- 1 egg
- 4 tablespoons canola oil
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon warm water
- Combine sourdough starter, sugar, egg, oil and salt in a medium bowl; mix well.
- Dissolve baking soda in warm water. Just before cooking, add to batter, stirring lightly. Batter will foam slightly. Let it rest a minute or two.
- Pour 1/3 cup batter onto hot nonstick griddle for each pancake. Cook 1 to 2 minutes on each side until golden.
Recipe by Gesine Prado.