1 cup (240 g) Sourdough Starter (active or discard)
1 cup (240 g) Milk (dairy or dairy free)
1½ Tbsp (24 g) Agave or Honey
2 large Eggs
3 Tbsp (42 g) melted Unsalted Butter or Oil (plus additional for the pan)
Instructions
In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk the wet ingredients together until fully mixed.
Slowly add the wet ingredients to the dry ingredients and whisk gently until it’s a smooth batter.
In a large skillet (cast iron or non-stick), melt a small amount of butter or oil over medium-low heat. Swirl the pan around to coat it evenly.
Pour ⅓ cup of the pancake batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute on the other side or until lightly browned.
Serve warm and topped with your favorite fruit, maple syrup, butter, or peanut butter.
