Lemon poppy seed sourdough pancakes

serves 2

The night before, make the ‘Sponge’:
1/2 cup of the starving (not fed, discarded) starter - it can be a week old or more as long as you saved it in you fridge.
1 cups of rice milk - almond milk or full fat cow's milk
1 cup of flour - all purpose organic white
1 tablespoon of vanilla sugar (I used my homemade vanilla sugar - old vanilla pods hanging out in the middle of caster sugar)
Combine all the above in a very large bowl until smooth, cover and allow to sit on the counter overnight (12 hours)

On the morning of Pancake Day, make the pancake batter:

2 tablespoons of melted butter
1 large eggs (beaten with a fork)
1/4 teaspoon of salt
1/2 teaspoon of baking soda

the zest of one lemon                                                                                                                                                                                                                                                                                                                                                                                    

1 tablespoon of roasted flax seeds                          

1 tablespoon of poppy seeds    

Add all the above to the Sponge and stir until combined. A few lumps won't hurt - on the contrary. Your sourdough batter will be elastic and bubbly (and will continue to grow if you keep it in the fridge for another 12 hours).

Heat up your pan with a dab of butter and start cooking your pancakes for a few minutes on each side. Serve with maple syrup.