2 cups (500 g) Sourdough Starter, (I feed the night before and use the discard in the morning)
2 large eggs
1/4 cup (55 g) coconut oil, melted
2 T (43 g) honey
1/2 tsp salt
1 tsp baking soda
Coconut oil for frying

Optional but wonderful:
2 cups fresh or frozen blueberries, blackberries or raspberries

To ensure the cakes don’t stick, you will need to follow two rules:
1. Preheat the skillet before letting the batter hit it.
2. Only flip the pancake once.

Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last (right before pouring batter into hot pan) and watch the starter foam up.

Preheat a small dab of coconut oil in a skillet.

After it is hot enough to produce a sizzle, pour a ladle full of batter right onto the hot oil. At this point, turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.

If adding berries, scatter them over the pancakes immediately after pouring the batter.

After the top is nice and bubbly, give it a little flip.

Allow it to cook another 30 seconds on the other side.

I make these one at a time on my cast iron and put them on plates in a warm oven until it’s time to serve. They cook quickly and are easier to handle that way.

Recipe from farmhouseonboone.com.