I grew up on sourdough pancakes, but didn't have the recipe on hand so I took a gamble. It was the powdered milk that did me in; covered up the nice sourdough flavor. You could omit the water and use milk instead.
---Looking at all the different results in other reviews (too thin, too strong of flavor, etc), it really depends on your starter. Everyones starter is different; it depends on your water to flour ratio. When feeding my sourdough, I aim for a certain consistency that I am used to and like. The flavor is dependent on the bacteria in your air (what feeds the starter). If you find your starter to be too strong, add some extra baking soda when using it in baking (1-2 tsp total per cup of starter). It will foam and actually makes it nice to work with. It is my understanding that baking soda is actually not necessary with sourdough pancakes although I typically do use about 1 tsp per cup of starter as this recipe calls for. Regarding the dough being too thin, you can add flour to the recipe OR adjust your starter by adding a little more flour than water each time you feed it. Hope this helps!
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I grew up on sourdough pancakes, but didn't have the recipe on hand so I took a gamble. It...