Fluffy and soft in the middle, golden brown and slightly crisp on the outside, these homemade sourdough pancakes are "no wait" because you can use your sourdough discard, already soured and ready to go from its previous feeding!
Begin by heating your 10-inch cast-iron skillets to medium low heat. I turn my electric burners to level 3 (of 11). I want my pans hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!
While the skillets are heating, take a medium-size bowl and whisk together melted butter, egg, sea salt, sweetener of choice, vanilla extract (optional) and spices (optional).
Take a bit of butter or coconut oil and grease the bottoms and sides of your hot cast-iron skillets.
Divide the batter by pouring half into each hot, greased skillet.
Now, watch for bubbles. I let mine cook for 4 to 5 minutes on the stove-top.
Toward the end of this initial cook time, I turn on the broiler. Finish your pancakes off by placing them in the oven. Do not use the very top shelf; the second or third shelf works best. Remember, your pancake bottoms will continue to cook while the tops cook and brown.
This recipe yields me two large 10-inch skillet pancakes. If you only have one cast iron skillet, here are two options for you.
Combine all spices in a small jar. Use whenever the need arises!
Fluffy Sourdough Pancakes https://traditionalcookingschool.com/food-preparation/recipes/erins-oh-so-fluffy-sourdough-pancakes/