Ingredients

Basic Batter

• 1/2 c sourdough starter
• 1 1/4 c all-purpose flour
• 1/2 tbsp sugar
• 1 c lukewarm water (80–85°)

Pancake Batter

• 1 large egg
• 4 tbsp yogurt
• 1 tbsp extra virgin olive oil
• 1 c Basic Batter
• ½ c all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ¼ tsp baking soda

Directions

Night Before Preparation

1. Combine Basic Batter ingredients (starter, flour, sugar, and water) in a large glass bowl. Ensure that your bowl has expansion space. Loosely cover and leave overnight at room temperature, 6–12 hours.

 Morning Pancakes

1. Select a medium-sized bowl for your wet ingredients. This bowl will hold your final batter, so it is handy if it has a spout. In this bowl, beat egg, yogurt, and oil together and then stir in 1 c Basic Batter.
2. Prepare and heat a seasoned skillet (195° F).
3. Put remaining dry ingredients (flour, sugar, salt, and baking soda) in a glass jar. Mix well with chop sticks or shake them up after putting a lid on the jar. 
4. Add and stir the dry ingredients into the wet-mixture/pancake-batter bowl. 
5. Pour or ladle the batter onto your preheated, lightly greased skillet creating your favourite size pancake. My 1/4 c ladle makes a 5 inch pancake. 
6. Cook pancake until bubbles pop and the underside of the pancake is golden brown. At this stage of cooking, it flips easily. Cook until both sides are golden brown.
7. Serve immediately or keep warm. I warm mine in a lidded slow cooker placed on its “Keep Warm” setting. 
8. Freeze cooled, left-over pancakes using parchment paper to separate individual pancakes for easier extraction from the freezer. Frozen pancakes are easily and quickly reheated for quick use.   

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