DRY INGREDIENTS:
1 1/2 cups (190 g) all-purpose flour, spooned and leveled (get a small scale, I was surprised by the difference in grams of flour when measuring by spoon)
2 Tbsp. sugar
1/2 tsp. Himalayan pink salt (regular salt is fine)
2 tsp. baking powder (I used Hain sodium free)
1 tsp. baking soda (I used Ener-G sodium-free baking soda replacement)
1 cup (240 g) sourdough starter
2 large eggs
1 cup regular or non-dairy milk
3 tbsp. melted unsalted butter or oil, plus more to coat the skillet
splash of vanilla extract
Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover, and put in refrigerator overnight. In the morning sprinkle the batter with the baking powder and soda and whisk to combine. It should be thick, bubbly, and pourable. Add an extra Tablespoon or two of milk if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using.
Pour 1/4 to 1/3 cup of batter onto an oiled preheated pan (about 350 F) and cook for 1-2 minutes, lowering the heat as needed. When the edges start to look dry and bubbles appear on the surface, flip the pancakes and cook for another minute or so. Place cooked pancakes into a tea towel-lined crockpot on low or in a 250 F oven to keep warm while you finish the rest. Makes 10-12 pancakes
