4 Serves
30 Mins
In a large mixing bowl, whisk together the sourdough starter, sugar, egg, cooking oil, and salt until smooth.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
45 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
991 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat a cast iron skillet or non-stick pan over medium heat on the stove.
In a small container, dissolve the baking soda in water, then fold this mixture into the prepared batter.
Ladle the batter onto the hot pan and cook for 30 to 45 seconds until bubbles form on the surface and the edges appear set.
Flip the pancake carefully using a spatula and cook for another 30 to 45 seconds until golden brown.
1
g22
g8
g
