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Start the batter for these tangy sourdough
pancakes the night before.
Another delicious recipe from our Family-Favorite
Recipes Collection.
Sourdough Pancakes
- 1 cup sourdough starter (see recipe)
- 1 cup all-purpose flour
- 1 cup milk
1 large egg, well beaten
- 2 teaspoons vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
- The Night Before: Mix 1 cup starter with
the flour and milk in a large, nonreactive bowl. Place the bowl
in a warm place, cover and let it stand until morning. (Be sure
to replenish your starter by adding 1 cup all-purpose flour and
1 cup water; let stand until next morning; then refrigerate.)
- The Next Day: add beaten egg, oil, baking
soda, baking powder, salt and sugar to sour dough mixture; mix
well.
- Heat a lightly greased griddle or skillet
over medium heat (375°F / 190°C). Griddle is ready when
a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until surface is covered with
bubbles and appear dry around the edges. Turn and cook other
side until golden brown.
Makes about 12 to 14 pancakes.
Whole Wheat Sourdough Pancakes: Use 1/2 cup whole wheat flour and 1/2 cup all-purpose
flour in place of 1 cup all-purpose flour.
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