1. In a large mixing bowl mix the wet ingredients. Whisk the sourdough starter, milk, egg, vanilla extract, and melted butter. Then add baking soda, baking powder, sugar salt and cinnamon.
2. Refrain from overmixing your pancake batter as this can lead to rubbery sourdough pancakes . Mix until the ingredients are well combined. Don’t panic if you notice some lingering lumps and bumps in your batter.
3. You can choose to make your pancakes instantly, or let the batter sit for a while, or overnight till you’re ready to cook with it. Allow the batter to sit for 15 minutes, so the sourdough discard can become acquainted with the flour.
4. Since the batter contains eggs, store the batter in the refrigerator if you intend to cook your pancakes within the next couple of hours. It’s perfectly fine to cook with cold batter.

Cook Your Pancakes

1. Heat a cast iron skillet on a stove at medium heat, allowing it to become nice and warm before adding a small glob of butter to the pan. Pour the batter into the pan. Gently swirl the skillet so that the batter spreads into a circle.
2. Allow the sourdough pancake to cook until bubbles rise to the surface, checking if the bottom of the pancake has turned a nice golden brown, then flip the pancake and cook on the other side.
3. Add some more butter or olive oil to the skillet, and adjust the heat if needed.
4. Serve warm, topped with fresh blueberries, pure maple syrup and a tall glass of milk if you wish.