49’er Flap Jacks with Sourdough Starter

The night before:
- 3/4 cup half and half
- 1/4 cup buttermilk
- 1/2 cup sourdough starter
- 1/2 cup + 2 tablespoons all-purpose flour or 1-1gluten free flour blend
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
In the morning:
- 3 eggs
- 1/4 teaspoon salt
- 2 tablespoon butter
- Clarified butter for the pan.

The night before: Put the sourdough starter in a large bowl and add the milk, buttermilk, vanilla, flour, and sugar; stir to combine.
Cover the bowl and allow to rest overnight at room temperature.
In the morning: Pre-heat a 10-inch nonstick skillet.
Add 2 teaspoons clarified butter and swirl to spread evenly.
Pour 1/2 cup batter and swirl to cover entire surface of pan.
Cook for about a minute, or until the pancake develops a lot of bubbles and starts to brown at the edges.
Flip and cook another minute, or until golden brown on the bottom.
Stack pancakes on top of one another and place in the oven to keep warm.