Sourdough Pancakes-2

* Exported from MasterCook *

Sourdough Pancakes-2

Recipe By : Allen Todd - 9/19/93
Serving Size : 3 Preparation Time :0:00
Categories : Sourdough Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Active Whole Wheat Starter
2 Eggs
2 teaspoons brown sugar
1/4 cup Non Fat Dry Milk (optional)
1 teaspoon baking Soda

Mix the active starter, eggs, powdered milk, and brown sugar. Stir
well with a wooden or plastic spoon. Add either water or whole wheat
flour until the batter reaches the desired consistency. This will
require a little experimentation since some like the batter to be as
thin as melted ice cream, while others like it to pour thick and
slowly. Stir in the teaspoon baking soda, allow to stand for a
minute, then pour or ladle onto a hot, oiled griddle (cast iron works
best). Flip when bubbles pop in the center & serve when both sides
are golden brown.
I always use whole wheat starter as it produces pancakes with a much
richer, nuttier taste than if white flour is used. I keep a small
crock with about 4 cups of starter either actively growing or stored
in the refrigerator. You can use starter directly from the
refrigerator, but for optimal results, prepare the 2 Cups of active
starter the night before by mixing one Cup refrigerated starter, one
Cup whole wheat flour, and a 1/2 cup warm water. Let grow overnight
and prepare batter in the morning just before cooking.
Variations:
1. Add a cup of blueberries or other fruit before cooking.
2. Try adding 1/2 Cup buckwheat, cracked wheat, wheat germ, etc.
3. Omit brown sugar and add 1 Cup granola for extra-nutty pancakes.
Waffles:
Add 1/4 Cup vegetable oil to basic recipe and cook in a Waffle Iron
for delicious waffles.

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