Overnight Sourdough Pancakes

Ingredients

• for the overnight ferment
• 1 cup sourdough starter, unfed
• 1 cup milk *see notes
• 1 and 1/4 cups unbleached all purpose flour *see notes
• 2 teaspoons honey
• for the final batter
• 1/4 cup melted butter or coconut oil
• 1 egg
• 1 teaspoon vanilla extract or paste
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• For frying
• Coconut oil (or oil/butter of choice)

Instructions

1. In a large bowl or spouted pitcher, mix the sourdough starter, milk, flour, and honey until thoroughly combined. Cover loosely and leave at room temperature until the next morning.
2. The next morning, add the remaining ingredients and whisk well to combine.
3. Preheat a cast iron skillet or griddle over medium heat until nice and hot.
4. Add 2 tablespoons of coconut oil, allow to melt, and then add about 1/3 cup of batter per pancake. Fit as many as you can into your skillet without overcrowding.
5. Cook until golden brown on the first side, flip, and cook until golden brown on 2nd side.
6. Repeat, adding more coconut oil as needed for remaining batches.
7. Serve with plenty of butter and syrup.