Gluten Free Sourdough Pancakes

Adapted from fermentingforfoodies.com

• 1 1/2 cups active sourdough starter (50 % hydration: half brown rice flour, half gluten free 1-1 baking flour)
• 1/4 cup tapioca flour/starch
• 1/4 cup 1:1 gluten free baking flour
• 2 eggs
• 3 tablespoons vegetable oil
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/4 cup milk or buttermilk if making 49er flapjacks
• Butter and oil for greasing pan

• For 49er Flapjacks:
  • Mix all of the ingredients into the sourdough starter.
  • Heat a griddle on medium. Grease the pan liberally with oil and butter.
  • Scoop out enough batter so that when you pour the batter into the pan and tilt the pan around, it makes a nice, big, thin pancake (similar to a crepe). Add more milk if necessary.
  • When the pancake starts to bubble and firm up, flip and cook until nicely browned on both sides.

• For Pancakes:
  • Lightly grease a pan with oil or butter
  • Pour 1/4 batter into pan onto as many spots that will fit in the pan.
  • When the pancakes starts to bubble, flip and cook until nicely browned on both sides.