2 cups sourdough starter at room temperature
2 tablespoons granulated sugar
1 egg
4 tablespoons olive oil (If you have citrus infused olive oil…  SO GOOD!)
1/2 teaspoon salt

1 teaspoon baking soda
1 tablespoon warm water

Preparation:

In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water.
Important: Only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.

When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two.

Heat up a lightly-greased griddle until fairly hot; then pour the sourdough pancake batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle.

Cook 1 to 2 minutes on each side or until golden brown. Remove from heat and serve.