Gluten-Free Sourdough Pancakes
1 cup mature brown rice flour sourdough starter (in the bubbling stage)
1 Tablespoon oil, melted butter or fat
Large pinch of salt
1-2 tablespoons freshly ground flax seed (grind in a coffee grinder)
Mix oil, salt and ground flax seed into starter and let sit for at least fifteen minutes to allow the flax to thicken the batter. The batter should be thick like cake batter. If the batter is too thick whisk in a little water, one tablespoon at a time, until you get the desired consistency. (The batter can also sit for up to 24 hours in the refrigerator. The finished pancakes will be thinner and lighter.) Grease griddle and heat. These pancakes will take longer to cook than wheat pancakes so flip well after bubbles show up or edges start to dry out.