Sourdough Pancakes 2
Preparation begins the night before for these old-time sourdough pancakes.
1/2 cup Sourdough Starter
2 cups all-purpose flour
2 cups lukewarm water
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons melted shortening, vegetable oil or bacon grease
2 large eggs
1 teaspoon baking soda
- 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°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.