For each cup, add an egg,
Add a bit of sugar,
A little bit of baking soda and a pinch of salt,
Some fat. Here, I'm using coconut oil which I'll melt before mixing, but you could use butter, oil, whatever
One of the things I like is how bubbly and light the cakes are.
Ready for syrup, or jam that didn't set, or powdered sugar and strawberries.
I've never figured out how to feed a sourdough starter with whole wheat flour, but this one has been robust for a long time.