The night before, add flour and water to your sourdough starter, making a pretty thick starter. The next day measure 2 cups of starter into a large mixing bowl to make these pancakes.

Exact measurements: These measurements will give you just the right about of sourdough to make sourdough pancakes.

1 cup (240g) water or milk, 2 cups (260g) all-purpose flour (or whole wheat), 1 tablespoon (30g) sourdough starter

Mix water, flour and starter in a mixing bowl and cover with a damp towel. Let rise over night and mix up pancakes the next morning.

In the morning, to your bowl of thick sourdough starter, add baking soda and baking powder, salt, maple syrup, eggs, vanilla and melted butter. Mix together with a whisk until throughly combined.

Preheat your cast iron pan. Once hot turn down your temperature to medium low. Add a bit of butter or oil to hot pan. Pour batter onto the hot pan and cook until bubbles start to rise to the top and the edges are slightly dry. Then flip pancake to other side and cook a minute or two longer.

While traditionally pancakes are served with maple syrup on top, they can also be spiced up a bit by adding other toppings as well.

Topping Ideas: Butter and maple syrup, fresh fruit or homemade fruit syrup, whipped cream, peanut butter and honey, or another nut butter would work too, cinnamon.