Sourdough Pancakes with Mixed Berry Syrup

2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Zest from 1 lemon

1.5 cups milk (at room temperature*)

1 cup sourdough starter

1 egg

2 tbsp maple syrup

2 tbsp melted coconut oil

Butter

1 cup maple syrup

1/2 cup diced strawberries

1/2 cup blueberries

Juice from 1/2 a lemon

In a large bowl combine the flour, baking powder, baking soda, salt, and lemon zest. In a medium bowl whisk together the milk, sourdough starter, egg, maple syrup, and melted coconut oil (*if your milk is cold from the fridge, the melted coconut oil with solidify). Then, pour the wet ingredients into the bowl of dry ingredients and whisk to combine.

In a small sauce pan, combine the maple syrup, strawberries, blueberries, and lemon juice. Bring a light simmer over low heat. Let softly simmer for 10 minutes, while the pancakes cook.

Meanwhile, melt 1 tbsp of butter in a pan over medium to medium-low heat. Use a 1/3 cup measuring spoon to scoop batter into the pan. Cook 3 minutes per side. Work in batches, replenishing butter between flips and batches as needed. (**Pro tip: Don’t skimp on the butter!! This gives the pancakes a delicious crusty edge). You will have about 10 pancakes.

To serve, spoon warm mixed berry syrup over your pancake stacks.