Zesty Lemon-Honey Sourdough Pancakes
Prep
1 hour
Cook
20 minutes
Servings
4
Kcal
300
* 1 cup sourdough starter (active and bubbly)
* 1 cup all-purpose flour
* 1 cup milk
* 2 large eggs
* 2 tablespoons honey
* 1 tablespoon lemon zest (from about 1 lemon)
* 2 tablespoons lemon juice (freshly squeezed)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* Butter or oil for cooking
1. In a large mixing bowl, combine the sourdough starter, flour, and milk. Mix until well combined and let it sit for 30 minutes to 1 hour to allow the mixture to ferment slightly.
2. After resting, add the eggs, honey, lemon zest, lemon juice, baking soda, baking powder, and salt to the mixture. Stir gently until just combined; do not overmix.
3. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
4. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancakes, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
5. Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding butter or oil as necessary.
