1c sourdough starter
3-3 1/2 c flour
1/4c honey, maple syrup or cane sugar
3 large pastured eggs, lightly beaten
1/4c melted coconut oil or butter
1 teaspoon real salt
1 teaspoon baking soda
Optional ingredients: 1 teaspoon cinnamon, 1/2 cup blueberries (these need to be folded in gently after your ingredients are whisked), 1/4 c chopped nuts.
12 to 24 hours (Hotter weather=shorter soak time, cooler weather=longer soak time) before you make these, combine in a large bowl the starter, water, and flour. Leave on the counter.
Preheat your griddle to 300° or your pan to medium to medium-high. Whisk in the rest of the ingredients. If your mixture is too thick, add more milk or water, likewise if your mixture is too thin, add more flour (everybody's sourdough starter is different, depending on their recipe, so your starter will play a huge part in how much flour you add to recipes). Drop the batter by ladlefuls onto a preheated & oiled griddle & cook until the top bubbles around the edges. Flip the pancake and cook until the pancake is lightly browned on the other side.