Sourdough Pancakes

SINGLE:                                DOUBLE:
1/2 c. sourdough starter         1 c. starter
1/2 c.  warm water                1 c. warm water
1/2 c.  warm milk                  1 c. warm milk
1 1/4 c. flour                         2 1/2 c. flour

1/4 t. salt                              1/2 t. salt
1/2 t. baking soda                 1 t. baking soda
1 T. sugar                             2 T. sugar
2 eggs                                  4 eggs
3 T. butter or oil                   6 T  butter or oil

The night before you want to make pancakes, measure the starter and put into a large bowl.  Blend in the warm water and warm milk.  Add flour; stir until most of the lumps are gone.  Cover and let stand at room temperature until the next day.

Just before mixing pancakes, blend in salt, soda, and sugar.  In a small bowl, beat egg and butter; add to sourdough mixture and mix to blend well.  Place greased or seasoned pancake griddle over medium heat until a few drops of water dance on the hot surface.

Using a scant 1/4 c. of batter for each pancake, pour batter onto griddle.  Cook pancakes on one side until they are puffed, full of bubbles and dry at edges.  Turn pancakes and cook until second side is golden brown.  Serve at once with butter and syrup.  A single recipe makes about 1 dozen - 4 inch pancakes.

Crisp on the outside, moist within, these tangy slightly chewy pancakes are good with syrup, honey, or butter sauteed apple slices and powdered sugar.  
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Here's the recipe for the starter; you'll need to begin the starter several days before you use it to make the pancakes or bread.

Sourdough Starter
1T yeast
2c warm water
2c flour, whole wheat, bread or unbleached

Dissolve yeast in the warm water. You can use a 1 ½ to 2 quart glass jar, crock or casserole. (A BIG plastic container also works - just don't seal it tightly.)  Don't use metal. Let the yeast/water mixture stand 10 minutes, then stir in the flour. Cover it with a lid or plastic wrap and let it stand in a warm place overnight or at room temperature for about 2 days, until bubbly and slightly sour-smelling.

Let stand longer if you like it more sour. Use it immediately, leaving a little in the jar, or store, covered, in the refrigerator. When you use some, stir equal amounts of warm water and flour back into the remaining starter and let it stand until it gets bubbly. If you use your starter at least once a week it can stay in a covered container on the counter; if you only use it occasionally, you should store it in the refrigerator. Always stir the starter before using it in a recipe and if you keep your starter in the refrigerator, it needs to be brought to room temperature before using it in recipes.

For more information on Sourdough Starter - see the post "Necessary Ingredients - Sourdough Starter" from October 21, 2010