This recipe serves one but is amenable to being doubled or quadrupled. The smallest batch is listed first; medium and large batches are in parentheses.
1/4 c (1/3c, 1/2c) bubbly sourdough starter, any water poured off
1 medium (large, jumbo) egg
Scant 1/4t salt (1/4t salt, 1/4t salt) or to taste
First, preheat a cast iron skillet. Thoroughly combine ingredients. Line skillet with a small sheet of parchment paper. Pour half the batter on top. Cover until bubbles have popped throughout, then flip. Pancake is unlikely to stick on second side, so parchment is not needed. After a minute, remove from pan, peel away parchment, and repeat with second pancake.
Please know that it's also a-okay to cook these in coconut oil! They are very tasty that way, too. Nutrition facts are based on parchment.
Small: 14g net carbs, 4g fat
Medium: 18g net carbs, 4.5g fat
Large: 28g net carbs, 5g fat