1. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
2. Make a well in the center add egg, melted butter, milk, sourdough starter and vanilla extract and combine everything until there is no dry steaks remain.
3. Let the batter rest for 15 to 30 minutes. Then fold in strawberries and blueberries.
4. Heat a griddle or skillet over medium heat. Add a little oil.
5. For each pancake, drop about ¼ cup of the batter onto the griddle and cook until bubbles start to form and remain open, and the edges of the pancakes start to darken, 3 to 4 minutes.
6. Flip the pancakes and cook until well-colored on the bottoms, 4 more minutes.
7. Serve the pancakes topped with whipped cream, chopped fresh fruits, and a drizzle of maple syrup.

You can use both active and non-active sourdough starter