Sourdough Pancakes

Recipe Ingredients

1 cup	110g / 3.9oz	Sourdough Starter Mix - (see recipe)
1 cup	62g / 2.2oz	All-purpose flour
1 cup	237ml	Milk
1		Egg - well beaten
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sugar

Recipe Instructions

The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand until next morning; then refrigerate.)

The next day, add beaten egg, oil, baking soda, baking powder, salt and sugar to sour dough mixture; mix well.

Heat a lightly greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

This recipe yields about 12 to 14 pancakes.

Variation: u Whole Wheat Sourdough Pancakes: Use 1/2 cup whole wheat flour and 1/2 cup all-purpose flour in place of 1 cup all-purpose flour.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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