- 1 c. sourdough starter
- 2 eggs
- Scant 1 c. milk
- 2 Tbsp. sugar
- 2 Tbsp. oil
- 1 tsp. vanilla
- 1 3/4 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Whisk wet ingredients until smooth.
- Add dry ingredients and mix until just combined. Allow to sit at room temperature until bubbly, ~6-8 hours. Then put in fridge for up to 24 hours, if desired.
- When ready to make pancakes, heat a greased cast iron skillet over medium (4-5) heat.
- Once skillet is hot, pour batter using a 1/3 measuring cup. Cook until starting to bubble, ~1-2 minutes, then flip. Repeat with remaining batter.
Sourdough starter can be used right out of the fridge, active, or discard.