- 110g (scant 1 cup) all-purpose flour
- 195g (3/4 cup + 2 Tbsp) whole milk
- 60g (1/4 cup) sourdough starter (100% hydration)
- 2 large eggs
- 35g (3 Tbsp + 1 tsp) unsalted butter, melted
- 15g (1 Tbsp + 1 tsp) granulated sugar
- 2g (1/3 tsp) table salt
- In a large bowl, whisk together milk, starter, eggs, sugar, salt, and melted butter until smooth.
- Sift in flour and whisk just until combined.
- Cover and rest batter at least 1 hour (overnight preferred for best texture).
- Heat a 12-inch non-stick or cast iron skillet over medium-low (~325 °F) and lightly butter.
- Pour ~¾ cup batter into center, swirl to cover pan thinly.
- Cook 1–2 min until edges are golden, flip, cook 30–60 seconds
- Serve with a dollop of butter and warm syrup.