Sunday Morning Egg Beater Sourdough Pancakes

* Exported from MasterCook Mac *

Sunday Morning Egg Beater Sourdough Pancakes

Recipe By : UNTESTED no egg version of Sunday Morning Sourdough
Pancakes
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups Active Whole Wheat Starter
1/2 cup Egg Beaters=AE 99% egg substitute -- 2 egg
equivalent?
2 teaspoons brown sugar
1/4 cup nonfat dry milk powder -- 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 of baking soda, allow to stand for a
minute, then pour 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 the night before by mixing one cup refrigerated
starter, one cup whole wheat flour, and 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 of buckwheat, cracked wheat, wheat germ, etc.
3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes.



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Per serving: 45 Calories; less than one gram Fat (1% calories from
fat); 4g Protein; 7g Carbohydrate; 1mg Cholesterol; 508mg Sodium