Cast-Iron sourdough pancakes

Using some spare, rye sourdough rejuvenated after a long summer’s hibernation and conversion to wheat flour, it was finally time to make cast-iron sourdough pancakes with apples.

The recipe required a bit of fiddling, removing the “save a scant cup of sourdough” and producing double the batter required for a 10″ cast iron pan, but is not just for breakfast and could be served for dessert with whipped cream or ice cream.

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