1.5 c Starter
1 Egg, slightly beaten
1 T Sugar
1 T Melted butter
3/4 t Salt
1/4 t Baking soda
2 T Milk
+ dash of vanilla, spot of cinnamon or bit of lemon
Combine with a few rapid strokes. Too thick, add some milk. Too thin, add a little flour
Heat griddle, medium high, add one tablespoon of butter for every cup of batter.
Pour 1/4 cup batter, slowly. Fill griddle. Flip the cakes once bubbles appear on the upper surface, about 2 to 3 minutes. Lift edge to see if browned. Serve cakes immediately. Do not stack atop one another until service, for that will leave you with flabby cakes.