Sourdough Pancakes III

Recipe Ingredients

1/2 cup	55g / 1.9oz	Sourdough Starter Mix - (see recipe)
2 cups	125g / 4.4oz	All-purpose flour
2 cups	474ml	Lukewarm water
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Melted shortening, vegetable oil or
		Bacon grease
2		Eggs
1 teaspoon	5ml	Baking soda

Recipe Instructions

Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth and let stand in a warm place overnight. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand until next morning; then refrigerate.)

Next morning, add the sugar, salt, and shortening. Beat in eggs.

Dissolve baking soda in 1 tablespoon of water and fold gently into batter. Do not stir after soda has been added.

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 pancakes.

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

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