Equipment: Digital scale (preferred), Griddle, Mixing bowl, Whisk, Spatula, Serving plate

Before You Dive In – Prep:

• Bring sourdough starter to room temperature (it will puff and expand in size)
• Bring egg to room temperature (preferred)
• Melt and cool butter
• Lightly grease/butter a griddle

Step 1: Add all ingredients to a medium/large mixing bowl and whisk until combined.

Step 2: Allow batter to sit for a few minutes while the griddle heats to 350 F (177C). The griddle is ready if drops of water sizzle and dance on contact.

Step 3: Pour batter onto griddle in your favorite shape and size. For this recipe, we made 9 pancakes weighing one ounce (28g) in a the shape of a circle.

Step 4: Cook pancakes on each side for a few minutes. Wait to flip pancakes until bubbles that appear on the surface start to pop and the edges pull up.

Step 5: A pancake is ready if you push gently on  middle and the cake springs back. If your finger leaves an indentation or batter leaks out, cook for a few more minutes. Transfer to a warm serving platter and dress them up if you like. Eat immediately.

Enjoy!