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Name:Sourdough Pancakes Contributor:Dave Uebele
Description:Dave's sourdough pancake recipe Posted:2002-01-08
Key words:flour, oil, sugar, baking soda Category:Main Dishes
ID:589 Updated:2006-04-08 21:40:06
Ingredients:Evening ingredients:
1 c starter
2-1/2 c flour
2 c milk

Morning ingredients:
2 eggs
2 Tbsp cooking oil
1 tsp salt
1 tsp baking soda
2 Tbsp sugar
Preparation:The night before, mix the Evening Ingredients in large glass or pottery bowl. Cover and place in warm spot. (oven with pilot/light on, door open)

In the morning, remove 1 cup of dough as the new starter. Store covered jar of starter in the refrigerator until ready to use again.

In the Morning, mix together the eggs and oil with the dough and beat thoroughly.
Blend together the salt, soda, and sugar until smooth, eliminating any lumps of soda. Sprinkle evenly over top of batter; fold in gently. This will cause a gentle foaming, rising action. Using a Tablespoon of batter per pancake, bake on a hot griddle (should hear hiss when batter hits griddle).
The pancakes bake better when only a small amount of batter is used.
For waffles, use more cooking oil.
Notes:Pulling from some archives I had while on a sourdough mailing list several years ago...This is one of the sourdough recipes I use the most.

Note that the recipe depends on chemical leavening, rather than the sourdough yeast for rising. The sourdough is just for flavor. Typical of "quick bread" type recipes.

Temperature is the main variable which affects the consistency and sourness of the batter. A warmer temperature at night will cause the batter to have more tang and to be thinner by morning. Also more liquid can be added for thinner pancakes. The cookbook says that the starter should always be proportional to the amount of flour and milk. However, I have found that you can almost double the amount or flour and milk without needing to increase the amount of starter or soda. Experiment to suit your own taste.

The starter is better if it is used at lease onece every two weeks, but it will keep indefinitely. Each time I use the starter, I return it to a clean jar, but I never wash the old jar until I have remembered to save a new starter. Once the eggs and other ingredients are added, the dough can not be used as a starter.

Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups milk instead of 1/2 cup water.

I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which seems to be the norm when I do this recipe).

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