Sourdough Pancakes

• 2 cups sourdough starter
• 1 cup sifted flour
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• butter, coconut oil or ghee

1. Beat sourdough starter with flour, then place the batter into a mixing bowl, cover it and allow it to rest at room temperature 1. for 8 to 12 hours.
2. Punch down the sourdough if it has risen, then beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water.
3. Warm a skillet over medium-high heat, drop in enough butter to prevent the pancakes from sticking (about 1 tablespoon). When the butter melts,
4. reduce the heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface - about 2 to 3 minutes, then flip and continue to cook a further 2 to 3 minutes. Continue working in batches, adding more butter as necessary, until the batter is exhausted. Serve warm with fresh fruit, butter, cream and syrup or honey.

sourdough starter, flour, eggs, salt, baking soda, butter

Taken from www.epicurious.com/recipes/member/views/sourdough-pancakes-51833771 (may not work)