Sour dough pancakes

We made sour-dough pancakes. We removed with half of the started, in order to refresh it (by adding more water and more flour). Batter is half the starter, about 1 cup, 1 cup flour, 1 cup milk, with the addition of 2 T of ground flakseed for nutrition and texture, and 3 eggs and 1 T of oil (which could also have been melted butter).Why 3 eggs? Because we’re cooking at 7,200 ft above sea level and an extra egg never hurts.

If your mixture with these proportions makes too thick a pancake for your liking, add water or milk to the batter.

I avoid sugar in the batter, but do throw in a pinch of salt.