Sourdough Pancakes

You'll need a sourdough starter for this recipe, but if you like to bake and want to enjoy the best pancakes ever, get one going. Many internet sites will tell you how to get started, or email me and I'll give you a starter from the hills of Vermont.

You make a basic batter the night before you want pancakes for breakfast. Put one cup of sourdough starter in a large mixing bowl preferably of glass, ceramic or stainless steel. Add 2 cups of warm water (up to 85 °F) and 2-1/2 cups of flour. (You can experiment with different types of flour for different tastes, but I like to keep it simple).

Mix thoroughly. Initially, the mixture will be thick and lumpy but will thin down from fermenting and should be lively by the morning. I cover the bowl with a dinner plate, wrap it loosely with a towel, and place it in a warm spot overnight. If your kitchen tends to be on the cool side, I'd place the bowl in your oven with the light on. You should avoid placing the bowl in a drafty location. You should also avoid placing the bowl in a location where the temperature gets over 85 °F as this might kill the wild yeast. I recommend the use of an accurate thermometer if you are unsure.

In the morning remove one cup of the batter and put it back into your sourdough starter crock and refrigerate. (Starter is truly a renewable resource.)(:>) You will be left with 4-1/2 cups of batter.

To the batter remaining in the bowl, add:
1 egg
2 Tablespoons cooking oil
1/4 cup instant dry milk

Beat thoroughly. Then combine:

1 tsp salt
1 tsp baking soda
2 Tbs sugar

Blend together until smooth, eliminating any lumps of soda. Sprinkle evenly over the top of the batter; fold in gently. This will cause a gentle foaming and rising action.
Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. I generally use a tablespoon to ladle the batter onto the griddle. Keep the size of the pancakes to about 1-1/2" - 2". Butter and Syrup and Enjoy!!
Yield: 25-30 silver-dollar sized pancakes.