1.               In large mixing bowl beat room temperature eggs until frothy.  I like to use my Immersion blender to make them very light and fluffy. 

2.               Add sourdough starter, oil, milk, honey and vanilla to mixing bowl.  Gently mix with a whisk until incorporated.

3.               Combine GF flour, baking powder, cream of tarter, xanthan gum (if using) and salt.  Add to the wet ingredients. Whisk to combine.

4.               Let sit for 10 – 20 minutes.  It will get bubbly!!

5.               Preheat a cast iron skillet or non-stick pan over a medium/low heat for a few minutes.  Spray lightly with vegetable oil spray. (I like to drop a little batter onto the skillet to test the heat and do a small sampling prior to pouring a full pancake into the skillet.  It should brown nicely and not burn the edges.)  Use ¼ cup to scoop the batter onto the pan. Fry on one side for about a minute or until bubbles show up in the middle. 

6.               Flip the pancake and fry for another minute or two on the other side. Repeat with the rest of the batter.

7.               Serve with your favorite syrup or topping.  My grandkids favorites – Nutella or Fresh Berries with homemade whipped cream!