Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)

In a medium bowl, whisk together the fresh-milled flour, baking powder, and salt. Then add the milk, sourdough starter, egg, melted butter, and maple syrup.
A few small lumps are perfectly fine, they'll cook out. If you're adding blueberries, fold them in at the end and be gentle.
Frozen berries work too, but don't overmix or they'll turn the batter purple.
Grease the inside of wide-mouth mason jar rings (or regular-mouth if you prefer smaller pancakes).
Heat a large skillet or griddle over medium heat. Once hot, add a little butter and place the rings onto the pan.
Fill each ring about two-thirds full with batter (I like to do this with an ice cream scoop!)
Cook for 3–4 minutes, or until the edges look set and the bottoms are nicely golden. Flip the pancakes.
Cook another 2–3 minutes until cooked through, and remove the lid rings.
Serve warm with butter, maple syrup, or turn them into breakfast sandwiches with eggs, cheese, and sausage.
Long-Fermented Option: Just skip the baking powder when making the batter. Cover and let the batter ferment at room temperature for 6–10 hours (depending on the temperature of your kitchen, I usually do this overnight). When you're ready to cook, stir in the baking powder and fold in the blueberries, if using. If the batter has thickened during fermentation, add a splash of milk until it reaches a thick but pourable consistency, then cook as directed.