Yield: 1 Recipe
|To add to starter:|
|2 teaspoons||Baking powder|
The night before: Mix your starter with the flour and milk in a large bowl. Place the bowl in a warm place, cover and let it stand until morning.
The next day, put aside about ½ qt. of the new starter for the next batch. In a small bowl, whip eggs, soda, baking powder, salt and sugar. Add the egg mixture to the starter and you're ready to start frying the golden brown pancakes that are light and fluffy and won't get heavy or soggy even if you have to reheat them.
Source: "STONE MILLING AND WHOLE GRAIN COOKING", by C.W.Wimberley,1965 Note: For whole what pancakes, use 1 c. of wholewheat flour and 1 c.
white flour instead of 2 c. white flour.