Sourdough Pancakes

In honor of Valentine's Day, I woke up early to make Junko a batch of pancakes before she left this morning. Sourdough pancakes come out as a cross between a traditional buttermilk pancake and a crepe. They are thinner and lighter than the standard pancake, with an appealing tang that works best with fruit-based toppings.

Sourdough Pancakes

• 1 1/2 c. sourdough starter
• 1 large egg, lightly beaten
• 1 T. sugar or honey
• 1 T. melted butter
• 1/2 t. salt
• 2 T. milk

For the lightest, most tender pancakes, allow all ingredients to rest to room temperature before mixing them all together. I don't understand the science behind it, but starting with cold ingredients leads to a tougher pancake. The batter will be somewhat thinner than you diehard breakfast-makers may be used to-- that's okay. Pour 3 inch pancakes onto a hot (400 degree griddle). Flip when the top begins to firm up. Serve as soon as possible. Makes about 30 small pancakes.