In a large bowl stir together: flour, baking powder, baking soda, salt & sugar, set aside.
In a med. bowl beat the egg. Stir in sourdough starter, milk & oil. Stir into flour mixture.
Preheat the griddle.
Variations: Pecan Pancakes: fold in ¾ c chopped pecans. Serve with Apricot syrup.
Blueberry Pancakes: fold 1 c fresh, frozen or canned blueberries: well drained
Banana: fold ¾ c sliced & diced or mashed bananas
Pineapple pancakes: drain ¾ c crushed pineapple. Gently fold into batter
Bacon Pancakes: sprinkle ¾ c crumbled bacon pieces into batter.
Applesauce: stir ½ tsp cinnamon into 1 c applesauce, fold into batter
