In a small bowl, whisk together the flour, salt, sugar and sifted baking soda.

Pour the sourdough starter, milk and egg into a large mixing bowl and mix well with a whisk or electric mixer until combined.

Gradually scatter in the dry ingredients, mixing constantly to avoid lumps. 

Finally, stir in the melted butter. Allow the batter to rest for at least half an hour before cooking.

Preheat a cast-iron skillet or hot griddle over medium heat. Once the pan is hot, brush lightly with butter to stop them sticking. 

Scoop about ¼ cup of the batter for each pancake and pour it onto the hot pan. Let it cook for 2-3 minutes on the first side until bubbles begin to form and the edges start to set. Flip the pancakes and cook for another 1-2 minutes on the second side, until they’re golden brown and cooked through.

Remove the pancakes from the pan and stack them on a plate. Keep them warm in a low-temperature oven if making multiple batches. Serve your fluffy sourdough pancakes with your favorite pancake toppings, such as maple syrup, fresh berries, or a sprinkle of chocolate chips.