Place all ingredients in a large mixing bowl and whisk to combine. The batter should be thicker than heavy cream and feel very elastic.

Preheat a griddle or nonstick skillet and lightly brush it with oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook over medium-high heat until bubbles cover the surface. Flip and continue cooking until underside is brown.

If you are not going to eat them immediately you can keep them warm in a 250 degree oven.

Note From Recipe Submitter:

If you want a slightly healthier option you can substitute unsweetened applesauce for the oil.

If you don't have any sourdough starter ask a friend for some, or make your own. Directions can be found at:

http://allrecipes.com/recipe/sourdough-starter/


These pancakes have a lighter, airier texture than traditional pancakes. Great with maple syrup, strawberry jam, or a blueberry compote.

Mr Breakfast would like to thank Kramin for this recipe.

There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!

---