Instructions

1. The night before using the sourdough starter, remove it from the refrigerator and let come to room temperature. If it needs a feeding, then feed it when you pull it out to create 2 cups.
2. The next morning place 2 cups sourdough starter,sucanat, egg, melted grass fed butter and unrefined sea salt in a bowl and mix well. Set aside.
3. In a small bowl right before you are ready to cook your pancakes, stir together 1 tsp baking soda with 1 tbsp warm water.
4. Add this to the pancake mixture and gently fold in (do not whisk in, just fold this in). This will cause a gentle foaming and rising action in the batter.
5. Allow sitting for 1-2 minutes. (**Note: It is very important to only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes).
6. Pour batter on a hot skillet and cook about 1 minutes per side.
7. Serve with grass fed butter and pure maple syrup.