Anita Hippogriff
Sourdough Pancakes
If you make sourdough bread, you end up with lots of extra starter. My favorite way of using it is to make these light, fluffy, tangy pancakes.
Fermenting grains is a very healthy practice because it reduces or eliminates the phytic acid content in grains. Phytic acid is an anti-nutrient that prevents absorption of vitamins C and D.

Ingredients
2 cups sourdough starter
2 eggs
3/4 cup plain yogurt
1 tsp baking powder
Combine all ingredients and mix well. The batter should have a consistency a bit thinner than buttermilk pancake batter. If the batter is too thick, add a bit of milk. If it is too thin, add a bit of flour.
Heat and butter a griddle. Use a 1/4 cup measuring cup to drop batter onto the griddle. Cook until underside is golden, about 3 minutes, then flip and cook for one minute more.
Serve and enjoy! My favorite way to eat these pancakes is with sour cream and maple syrup.