Start the batter for these tangy, sourdough pancakes the night before.
1 cup Sourdough Starter
1 cup all-purpose flour
1 cup milk
1 large egg, well beaten
2 teaspoons vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
- 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°F / 190°C). 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.
Makes 12 pancakes.
For 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.