Traditional Sourdough Pancakes

INGREDIENTS

2 cups Red Fife (Rye works too) Sourdough Starter
2 eggs
1/4 cup of oil (I use melted coconut oil)
2 Tbsp maple syrup
1/2 tsp salt
1 tsp baking soda

Combine sourdough starter, maple syrup, egg and oil and mix well. 

Add the baking soda last, and watch the starter foam up. (Add the baking soda last thing; when ready for the batter to hit the griddle). Fold gently into your pancake mix. DO NOT BEAT. 

Preheat a tablespoon of coconut oil in cast iron skillet or griddle on medium heat. After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil.

At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that "flip only one time" rule.

After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.

Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.

Set aside as you continue to cook

Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.