Crepes Levain | Sourdough Pancakes

Introduction

Light, tangy pancakes using sourdough for flavor and tenderness. The source file is missing ingredients and directions—please add them so the batter proportions and griddle technique are clear.

Ingredients

• Ingredients are not provided in the source; include sourdough starter, flour, liquid, eggs, fat, sweetener, and salt to complete the recipe.

Directions

1. Directions are missing. Please describe how you mix the starter with other ingredients, rest the batter (if needed), and cook on a buttered griddle until golden.

Tips

• Note starter hydration and batter thickness so the pancakes stay airy, not gummy.
• Salt the batter to balance the tang; use butter or ghee on the griddle for crisp edges.
• Share rest time, if any, to let the batter relax and improve browning.

Optional Additions

• Add a pinch of cinnamon or vanilla once base instructions are provided, or fold in berries for brightness.
• Serve with cultured butter and maple syrup or a squeeze of lemon to highlight the sourdough.