Raspberry Sourdough Pancakes for Darling Magazine

Warm pancakes, fresh fruit, a tall glass of freshly-squeezed grapefruit juice, and a piping hot cup of coffee...doesn't that sound like what weekend mornings are made for?!Everyone (I think) loves pancakes...and these are exceptionally light, fluffy, and dreamy...I have been eating raspberries by the handful lately (ahhh...summer...) yet feel free to serve with your favorite fruit...happy flipping!Hop on over to Darling to see the feature...Raspberry Sourdough PancakesServes 4Ingredients:Sourdough starter (see recipe below)3 cups organic all-purpose flour2 1/2 cups filtered water2/3 cup organic buttermilk2 tablespoons organic unsalted butter, melted + 1/2 teaspoon1 medium organic egg2 tablespoons lavender sugar or organic cane sugar1 teaspoon of rose salt or coarse salt1 teaspoon organic baking soda1 teaspoon organic vanilla extractGarnish:Fresh Organic RaspberriesOrganic unsalted or raw butterOrganic powdered sugarMaple syrupDirections:The evening before you plan on making these delicious pancakes, you will need to do the following: Using a stand mixer fit with a paddle attachment or simply using a rubber spatula and mixing by hand, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.In the morning, place about one cup of the mixture in a ball jar…this is your new starter. Store in the fridge and use again within 3 weeks.Add the rest of the ingredients to the remaining sourdough mixture. Mix until just combined. Using a cast iron skillet over medium heat, melt 1/2 teaspoon butter to coat the pan. Cook the pancakes one at a time, about 1 minute per side. Keep warm in the oven at 300 degrees. Layer with butter, fresh raspberries, maple syrup, and sprinkled with powdered sugar. Serve immediately.Making sourdough starter:Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…Find more sourdough recipes here...Photography + Recipe by Cassie WinslowShop these cute plates here...