Sourdough Pancakes with Maple-Molasses Strawberries

Make the maple-molasses strawberries: Cook maple syrup, molasses, butter, and salt in a large saucepan over medium, stirring occasionally, until butter is melted and mixture is warm, about 5 minutes. Remove from heat, and stir in strawberries. Cover to keep warm.

Make the pancakes: Whisk together all-purpose flour, whole-wheat flour, sugar, baking powder, and salt in a large bowl. Whisk together milk, sourdough starter, eggs, and melted butter in a medium bowl. Add milk mixture to flour mixture, and stir until just combined.

Preheat a large cast-iron griddle or skillet over medium-high; grease with butter, and reduce heat to medium-low. Scoop a heaping 1/4 cup (or scant 1/3 cup) batter per pancake onto hot griddle. Cook until sides of pancakes look set and tops are dotted with a few bubbles, 1 minute and 30 seconds to 2 minutes. Flip and cook until cooked through and brown on bottoms, 1 to 2 minutes. Remove pancakes from griddle. Wipe griddle clean. Repeat process with remaining batter, re-greasing griddle after each batch. Serve with maple-molasses strawberries.