INGREDIENTS
150g White Lily self rising flour
240g Buttermilk (whole)
1 egg
75-100g Sourdough starter discard
1TBL Pure
vanilla
2TBL Melted
butter
1TBL Sugar
1/2 tsp Salt
1 TBL Baking
powder (only if you use all-purpose flour)
DIRECTIONS
Whisk sourdough
starter discard, egg, vanilla, sugar and melted butter in a bowl. Add milk and
whisk until all ingredients are well mixed.
Add half the flour & salt and whisk only until mixed. Add remainder of flour,
and mix (do not over mix or whisk). If batter is too stiff, add a TBL of milk
at a time. If batter is too thin, add a TBL of flour at a time. Looking for a nice “ribbon like” consistency.
Allow to sit for a few minutes until griddle is hot (350°).
Makes about 10-12 ¼ c. pancakes.