Ingredients
- 1-2/3 cup milk
- 1 Tablespoon lemon juice
- 1-3/4 cup + 1 Tablespoon all-purpose flour
- 1 cup sourdough starter discard
- 2 Tablespoons granulated sugar
- 2 eggs
- 3 Tablespoons melted butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
Up to 24 hours before you want to make pancakes, measure out the sourdough mixture and stand 30 minutes. Mix the milk and lemon juice and let stand 5 minutes.
In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center and add the sourdough starter, milk/lemon juice mix, eggs, butter and vanilla. Mix well. Cover and refrigerate until it's time to cook, at least 12 hours.
When it's time to cook, take the mix out of the refrigerator and stir in the baking soda and baking powder. Let stand 30 minutes. Meanwhille, heat some butter in a cast-iron skillet. Over low to medium heat, fry dollops of batter (flip when you see bubbles).