We just filled our freezer with pork from a local Montana farmer. Nothing goes better with that fresh maple bacon than some eggs from the backyard and sourdough pancakes.
Here's our super simple & tasty recipe adapted from the book 'Wild Fermentation' by Sandor Ellix Katsz (its our sourdough bible).
1 cup sourdough starter
2 cups milk (or water)
2 1/2 cups white flour
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon vanilla
In a good sized bowl, mix starter, milk, flour, and sugar. Stir until smooth. Cover and leave to ferment for 8 to 12 hours (we usually put ours by the fire in the evening and let it sit overnight).
In the morning beat an egg and add it to the batter. Next add the oil, salt, and vanilla. Stir until the mixture is smooth and even.
Heat a cast iron pan and brush with oil.
Ladle the batter into the pan into whatever size pancake you like. Once bubbles form on the top, flip and cook the other side.
Simple as that!