Sourdough trail pancakes

Yield: 28 Servings

Measure Ingredient
1 cup Sourdough starter
2 cups 90 f warm water
2½ cup All purpose flour
1 Whole fresh egg
2 tablespoons Cooking oil
¼ cup Instant dry milk
1 teaspoon No-salt (or salt)
1 teaspoon Baking soda
2 tablespoons Sugar

1. Mix the starter, water and flour 24 to 48 hours before making the pancakes. Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts). 2. In the morning remove and save 1 cup of the starter for future use. 3. To the remaning starter add the raw egg, oil, and dry milk powder.

Blend

together the salt, soda and sugar and sprinkle over the top of the batter. 4. Fold in gently. Allow batter to rest 30 to 45 minutes.

Thin

batter

with milk, if necessary, in order to achieve consistency of cream.

5. Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle. 6. The "SERVINGS" is the number of silver dollar size pancakes from the recipe.

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