Step 1

Optional soaking step: The night before, stir together the flour and sourdough starter in a large glass bowl. Add enough milk to make it easier to stir. If you want thick pancakes, use less milk. If you prefer thinner, use more. Cover the bowl and let it sit on the counter overnight.

Step 2

Note: Because sourdough is acidic, the milk will be just fine sitting on the counter overnight. However, if you feel more comfortable, use dairy-free milk or water.

Step 3

The next morning, add the rest of the ingredients to the bowl and stir until combined, adding more milk as necessary, to get the consistency you want. Sometimes I want thick, hearty pancakes, and sometimes I want thin, delicate pancakes. This recipe does both well. Do not over mix.

Step 4

Heat a griddle on medium heat (about 350 F). When pan is preheated, grease the pan and pour the batter in 1/4 cup scoops onto the griddle. If you opted for thicker batter, use the back of the measuring cup to spread the batter into a good pancake size.

Step 5

Cook the pancakes on one side until they look dry on the top (4-5 minutes). Then flip them with a spatula. Cook for 3-4 minutes on the other side, until it looks cooked through when you sneak a peek underneath with the spatula.

Step 6

Serve warm with butter and maple syrup.

Step 7

Preheat the oven to 425 F. Thoroughly grease 1 baking sheet (18x13 inch) or line it with parchment paper.

Step 8

Pour the pancake batter onto the baking sheet in an even layer. If necessary, use a spatula to spread the batter. Bake for 15-20 minutes, until golden brown.

Step 9

Serve warm with butter and maple syrup.