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Add the sourdough starter, milk, egg, butter, vanilla and sugar to a bowl. Whisk well until just combined.
Now add the flour, baking powder and salt to the liquid ingredients and whisk until well combined and a batter forms.
This batter is ready to use straight away (see notes below if you want to ferment the batter overnight).
Heat a large frying pan and add a little oil and butter to grease it.
Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture).
Let all the bubbles fully form on the surface before you flip them over.
A lower heat is better as it lets the bubbles develop without burning the outside.