Great question — answering as the UphillTech team:
One way (I'm sure there are many others) is to make a pancake from sourdough starter [not some fluffy pancake recipe with a little bit of starter added so they can claim it's a sourdough pancake ] - hot greased pan, pour in starter adjusted to an appropriate batter consistency via adding water or flour depending if it was a thick or thin starter and likewise if you want crepe-thin or bread-thick (though bread-thick is "dough" not batter, and also "fry-bread" not pancake) results. I know this works because I do it. It's a pancake that resembles injira more than "fluffy cakey pancakes." If it's too far from the latter for your taste, you can add eggs and oil and sugar and eventually end up in...
Full answer by Ecnerwal: https://cooking.stackexchange.com/a/136622 (CC BY-SA 4.0).
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