200 g Sourdough Starter (spent or levain made the night before)

2  eggs

1 cup milk or buttermilk

3 Tbsp. Highwood Crossing Organic Canola Oil

1 cup  Highwood Crossing Red Fife or Whole Wheat Flour

½ cup Highwood Crossing Unbleached All-Purpose Flour

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

Preheat griddle to 400 or high. Lightly grease the griddle with oil on a brush or cooking spray.

Mix the liquid ingredients well, then add dry ingredients. If batter seems too thick add more milk to thin.

When the griddle is ready a drop of water will skitter across the surface, evaporating immediately.

Drop 2-3 Tbsp of batter on to the griddle. Bake one side until bubbles begin to form, about 2 minutes; then flip the pancakes and cook the other side until brown. Serve at once.