W D's Sourdough Pancakes
Okay, I lost my sourdough pancake recipe, so I asked Will to send me his.. I have made these pancakes for the past few years and they are the best.
"These aint your Aunt Jimima or Krsuteez pancakes that turn into sludge the minute one pours a little syrup on 'em. No, these have "body". They will be thin however, much like a crepe as in Crepes-Suzette. I have a recipe for those too, if you want it."
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- 2 c
- 2 c
- lukewarm water
- 1 c
- sourdough starter
- generous tablespoons of cooking oil
- 1/4 c
- dry milk or evaporated milk
- 1 tsp
- 1 tsp
- baking soda
- 2 Tbsp
- generous tbs of sugar
- oil for griddle
1Start these very early in the evening before, if pancakes are for breakfast or visey/versy if for supper.
In a very large mixing bowl, mix flour, with 2 cups lukewarm water and 1 cup starter.
Place this in a warm place to work overnight or etc.
2The next morning:
Add egg, cooking oil, dry milk or caned.
In a separate bowl: Combine salt, baking soda and sugar.
Blend these dry ingredients so there are no lumps; particularly soda lumps.
Then, gently fold this into the batter and stand back. No, not really.
This mix will make the batter bubble and gurgle a little but that is what you want.
Allow batter to rest about 10 minutes then fry pancakes on hot griddle.
If pancakes do not brown quickly, the griddle is not hot enough.
If using an electric griddle, set it at the highest temp.
3Make dollar size pancakes about 2 1/2 to 3 inches in diameter.
This recipe will make about 25 to 30.
Most will be et (past tense of eat) up right off.
Note: Keeping the batter warm through the night is most important. Otherwise the batter won't work. Nevertheless, not to worry. If the batter seems a little too thick in the morning, just add milk to thin out. It's better if you don't need to do this though.
Always use ceramic, glass or crockery to mix and store sourdough in.
Never metal. Of course my recipes are all very old, before stainless steel. So......