Sourdough Pancakes

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Sourdough Pancakes

 

1/2-cup sourdough starter

2 eggs

1 Tablespoon sugar

2 teaspoons baking soda

2 cups buttermilk

2 cups flour

1/2-teaspoon salt

1/4-cup oil

 

Let starter sit at room temperature overnight.

 

Sift dry ingredients.

 

 

Combine eggs, buttermilk and oil with starter.

 

Mix in dry ingredients until just blended.

 

Cook on prepared griddle over medium heat.

 

Makes about a dozen 6 inch pancakes.

 

For Waffles, use 1-teaspoon soda.

 

On the Subject of Sourdough

If you are lucky enough to be gifted with a good sourdough starter, treasure it!

If not, you can start your own:

 

2 cups milk

2 cups unbleached flour

 

 

Mix milk and flour with a wooden spoon in a 2-quart nonmetallic container

(sterilized with boiling water). Cover with lid slightly ajar and let stand

overnight in a warm place (75 to 80 degrees Fahrenheit) until the start bubbles

and has a sour smell. It starter turns color, or mold appears, throw it out and

start again! If the above process does not work, substitute buttermilk for whole

milk and add 1-teaspoon dry yeast and 1 teaspoon sugar. Never store starter in a

metal container or use a metal spoon to stir.

 

After the starter is fermented, it should be kept in the refrigerator. Before

using, stir in the liquid that has collected on top. After each use, replenish

with 1 cup each of flour and milk. If you do not use the starter for 10 days, or

it fails to rise properly, pour out half and replenish with flour and water (you

may wish to sterilize the starter container). Let the starter sit at room

temperature, lightly covered, overnight before refrigerating.

 

 

 

 

 

 

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My Special Thought To You:

No Jesus-No Peace!--Know Jesus-Know Peace!!

 

 

 

 

 

 

 

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