Fluffy Sourdough Starter Pancakes with Maple Syrup

In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Melt 3 tablespoons of unsalted butter in the microwave or in a small pan on the stovetop.

In a separate bowl, whisk together 1 cup of unfed sourdough starter, 3/4 cup of milk, 1 large egg, and the 3 tablespoons of melted unsalted butter.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, leaving some lumps in the batter.

Let the batter rest at room temperature for 5 minutes to allow the sourdough acidity to activate the baking soda for maximum fluffiness.

Heat a cast-iron skillet over medium heat on the stovetop and lightly coat it with 1 tablespoon of vegetable oil.

Pour 1/3 cup of batter onto the hot skillet for each pancake, cooking in batches to avoid crowding.

Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look dry and set.

Flip the pancakes carefully and cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through.

Serve warm, drizzled with 1/2 cup of maple syrup divided equally among the servings.