Independence Sourdough Pancakes

I have three sourdough starters going in my fridge: one from San Francisco, one from Denmark, and one from the week that we got married two months ago. We're going on vacation next week, and we're also experiencing a heat wave, so I don't want to make bread today, but I hate wasting the sourdough starter when I feed it. I used the wedding sourdough to make these sourdough pancakes this morning with some leftover mixed berries from the tart we made yesterday for the family Fourth of July picnic. We made the tart with raspberries, blueberries, and blackberries from the Farmer's Market. Topped with maple syrup with a side of pork sausage, it was delicious.

Sourdough Mixed Berry Pancakes

1 large egg
1 cup sourdough starter
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/8 cup granulated sugar

Mix together all; drop 3 tbsp plops into a smoking cast iron griddle with melted butter. Watch carefully and turn once when the pancake top starts to bubble; turn again and watch even more carefully 'cause the second side burns quickly. Turn to make sure the pancake is a golden brown. If it is, place it on a plate, top with a prudent pat of butter, and pour some maple syrup over them to taste. Enjoy!