Ingredients
- 2 eggs
- 1-1/2 cups discarded starter (fed so that it is quite thick)
- Pinch of salt
- 1/2 tsp. baking soda
- 2 Tbsp. coconut flour (optional)
Directions
- Preheat skillet over medium heat.
- Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
- Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
- Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.
-
Serve warm with butter and syrup, or other favorite toppings.