|Name:||Sourdough Pancakes||Contributor:||Diana Tracy|
|Key words:||flour, oil, sugar, baking soda||Category:||Main Dishes|
2 c water
2-1/2 c flour
1 c starter that you have
Morning Ingredients Phase 1:
~4 c batter
1 beaten egg
2 Tbsp oil
1/4 c instant dry milk, or evaporated milk (potentially more)
Morning Ingredients Phase 2:
1 tsp salt
1 tsp baking soda
2 Tbsp sugar
|Preparation:||Make a thick batter the night before with the Evening Ingredients.
If things are copascetic, the fermentation will thin down the lumpy goo to a useable consistency (needs to be warmer than the usual suburban kitchen; got a wood stove? put it on the floor behind it (in a big catch pot, just in case it gets realllllly enthusiastic))
In the morning, take out your cup or two of starter, and you should end up with about 4 cups of batter. If it is way too thick, you can thin it down with a little milk. You want it on the thin side of pancake batter.
Add to the batter Morning Ingredients Phase 1.
Beat thoroughly. This is different than the usual treatment, as the batter is changed chemically from the original flour.
Mix together Morning Ingredients Phase 2 and get your griddle (lightly greased) heating.
Sprinkle Morning Ingredients Phase 2 mixture over the surface of the batter, and fold gently in. The soda will react with some of the lactic acid, and form bubbles.
This batter is meant for dollar-sized pancakes, with about a Tbsp of batter for each cake. They're almost crepe-like. Cook 'em fast, and know in advance that the cook gets the last 3 batches, cause she can't eat and cook fast enough for the hungry crowd.
|Notes:||This is my fave, from Sourdough Jack's Cookery.
Our fave topping is molasses, or boysenberry jam, or maple syrup, in about that order.
Hmmm, got some loverly new french country sausages in the fridge. Maybe a meal of sausage and pancakes in in the near future.