I hope you're having a nice week. For me, these have been trying and tiring days.

A lot is happening in the Caribbean Sea, a lot and at the same time, nothing. Death and fear occur, the same ones we have had for a few years now, which does not make them any less important but, to our horror, does make them more normal. For many of us who, like me, have not been physically injured, not in a bloody and obvious way, the mind games played by men impact our souls and, one day, our bodies become ill. I admire these sensitive people who write all their feelings in a poem; I have not been able to take photos of a sandwich to upload to my Hive blog because worry paralyzes me. However, there are happy moments, which, although brief, must be seized. So, in the meantime, and because today I can, why not get up early, grab a piece of positive vibe and make some tasty breakfast._

In the mood for some warm sourdough pancakes?

I just made these for breakfast,

but you can also have them for lunch or dinner. One of the advantages of foods made with sourdough is that they are lighter than their popular versions and also healthier, as they contain lactobacilli and help reduce glucose spikes.

For many foodies, it'd suffice to say that they're simply delicious because of their subtle fruity scent. Oh, yes, so delicious!

INGREDIENTS

This is what I used to make 10 pancakes. The ones missing are being digested...

* 3 tablespoons sugar

* 30 ml olive oil

* 1/2 egg (2-3 eggs)

* 200 gr all-purpose wheat flour

* 1/2 cup milk (I used lactose-free cow's milk)

* About 150 gr sourdough (you were going to discard)

* pinch of salt

* 1 teaspoon baking soda

* 1 tabespoon apple cider vinegar

THE PROCESS

Start by mixing the sugar and olive oil. I used a fork.

Add the eggs and mix well.

Then addthe milk and mix well again.

Sift the flour and add it into the mix by folding it. I continued to use the same fork; no need of a spoon if you ask me.

At this point you must've decided whether you were going to wait until the sourdough starter make the pancake mix rise or if you're going to rely on the baking soda for flussiness. My advice, use baking soda and vinegar if you haven't added the sourdough the night before, you know. The lactobacilli are going to be there either way.

Time to make the most of resources. Zero waste policy.

I often use the sourdough starter that I'm going to throw away when I feed it to make pancakes and treats that I share with my family and neighbors. It's like giving away a little bit of edible happiness.

Mix the sourdough and don't forget the salt.

Let it sit for 30 minutes, preferably inside the fridge. The thicker it gets in the fridge because of the cold, the taller they'll be. I didn't keep it in the firdge this time, but the sourdough works its magic anyway to make fluffy pancakes.

The measure of the ladle is perfect for 10 pancakes with this amount of batter.

Let them cook for a few seconds over medium heat, until you see the surface fill with little holes. Then flip them over and you'll see them puff up in a few seconds. Each pancake will take less than a couple of minutes to cook. They're really, really light.

Bon appetit!

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.