Working with a sourdough starter implies that you often have to discard part of it to keep your starter active and "strong". The "excess" can be used for many recipes and today I tried one of them. The sourdough pancakes. Instead of using a all purpose flour, I used a type 2 flour (type 2 – Italy, T110 – France, or first clear flour – USA).
Mix the sourdough starter with milk and eggs. In another bowl mix flour, sugar, baking soda and the baking powder. Add the flour to the batter and then add the melted butter. Mix until smooth. If your sourdough starter is too thick, add more milk to obtain a smooth batter.
Let the batter rest 20-30 minutes.
Lightly grease a hot cast iron griddle. Drop the batter onto the griddle and cook until the pancake is light brown and bubbly. You can then flip it to cook the other side.
Serve hot with maple syrup, jam, fresh fruit or whatever your fantasy suggests. Enjoy!