The irony of me posting my own recipes is that I’m pretty terrible at following recipes myself. I like to experiment and play with the feel with whatever I’m cooking so all of my recipes are estimates of what I cook based on the day. It usually works though 🙂 These pancakes can be adjusted depending on how much starter you use and how fluffy the starter is on a given day. I usually just adjust the ingredients until it resembles thick pancake batter. They always come out golden, fluffy, delicious and they melt in your mouth.
2ish cups of sourdough starter
1 cup of King Arthur GF All Purpose Blend
2 tbsps of melted butter
1/4 tsp baking soda
Splash of vanilla (optional)
1/2 cup of milk
Makes apx. 10 pancakes
Mix all the ingredients together in a bowl until they’re well mixed but don’t overdo it to preserve the GF sourdough sponginess. If you’re awesome and a good planner, make the batter the night before and put it in the fridge overnight for extra fluffy pancakes. If you’re not, I have used it right away and the pancakes taste just as good, they just don’t get the same airy, light feel.
My husband suggests I open a breakfast diner every time I make them. My 13 month old eats them without throwing them on the floor. I call that a win!
Cook them in butter for crispy golden edges. Top with real maple syrup and enjoy!