You have to make it like a week beforehand and "feed" it daily. It's just flour and water. There might be instructions on the World Wide Web SOMEWHERE. I can't do everything for you.

Apparently it's made with white rice flour if you want gluten-free sourdough.

No pussy-dickin' around on this one with separate bowls, etc. Just add everything to a bowl and stir until mixed well. Let it rest and start working on your lemon curd because it will take you a century.

See directions above for almond flour batter, do not pussy-dick around.

Once both of your batters have rested, get a pan nice and mediumly-hot and drop batter. Flip once bubbles form and pop. Take out of the pan and put on something that is not a hot pan. Plates work well.

Mix all ingredients in vague amounts in a sauce pan.

Incessantly stir contents of the sauce pan and remove it from heat to stare at it closely several times, adding more ingredients until satisfied. Should take at least ten hours. 

Drizzle on them pancakes once they are on a plate of sorts.

Add water and sugar to a sauce pan on high heat to make a simple caramel sauce.

Pour caramel sauce over shelled pistachios and top with salt. Mix to coat pistachios and let it chill tf out.

Chop pistachios while wearing a bandaid from nearly chopping off the tip of your thumb the weekend prior. Sprinkle on top of finished pancakes.

Eat pancakes and clean the entire kitchen with a tiny broom.