Sourdough Pancakes

First of all, no I don't have exact amounts because sourdough is a little bit of chaos. I will try though!

Pancakes
100 grams of discarded sourdough usually has been in the fridge for a week and the gluten in it is broken down.  This makes it ideal for any recipe that calls for baking powder.  

2 eggs (if I want a lot of pancakes I use more)
milk, enough to make a batter
1 tsp salt
1 Tablespoon of sweetener of your choice (I have even used a couple packets of splenda or a tablespoon of monk fruit sweetener)
1 Tablespoon Baking Powder (usually I just sprinkle it in according to how much flour I have added)
Flour (enough to make the amount of pancakes you want.  The batter usually looks like the batter below.) 

Take the sourdough out of the fridge, your jar should have about 120 grams of sourdough in it.  Take 100 grams and put it into a bowl to make pancakes.  That should leave about two tablespoons or about 20 grams which will be the seed that needs fed. Let the discard in the bowl warm up for an hour to make mixing easier, this is not absolutely necessary. 

Mix the liquid and discarded sourdough together. This includes the eggs and milk into the discarded sourdough.  Mix it till it's evenly distributed then add the sugar and salt. If you are making waffles you can add oil or melted butter to it now. 

Add the flour if needed and the baking powder.  This is also the time to add blueberries, raspberries, chocolate chips, or any other things you want. Remember after you add the baking powder you should not be mixing it a lot or it might not rise as well. Let the mix rest for about ten minutes. 

Fry pancakes in a hot skillet, set to about 2 or 3.  I think it translates to about medium low, and sometimes I have to turn it down so they don't burn.