• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

1. Mix the starter, eggs, coconut oil, honey, and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. 2. I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet. 3. After it is hot enough to produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule. 4. After the top is nice and bubbly, give it a little flip. 5. Allow it to cook another 30 seconds on the other side. 6. Serve with butter, maple syrup, or even a bit of homemade whipped cream.

• 2 cups Sourdough Starter, fed
• 2 eggs
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• coconut oil for frying

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