Sourdough Pancakes with Berry Compote

Ingredients for Pancakes:

• 1 cup sourdough starter (discard or active)

• 1 cup milk

• 1 cup all-purpose flour

• 1 egg

• 2 tbsp sugar

• 2 tbsp melted butter

• 1 tsp baking soda

• 1/2 tsp salt

Ingredients for Berry Compote:

• 2 cups fresh or frozen berries (blueberries, raspberries, etc.)

• 2 tbsp sugar

• 1 tbsp lemon juice

Instructions:

1. Prepare the Pancakes:

   • In a bowl, mix the sourdough starter, milk, and flour. Let it sit for 30 minutes.

   • Whisk in the egg, sugar, melted butter, baking soda, and salt until smooth.

   • Heat a non-stick skillet or griddle over medium heat. Grease lightly.

   • Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

2. Make the Berry Compote:

   • In a small saucepan, combine berries, sugar, and lemon juice.

   • Cook over medium heat, stirring, until the berries break down and the mixture thickens, about 5-7 minutes.

3. Assemble and Serve:

   • Stack the pancakes on a plate, topping with the warm berry compote.

   • Serve immediately for a rustic and flavorful breakfast.

Enjoy the tangy richness of sourdough paired with the sweet tartness of berries!