Sourdough Pancake and Waffle Recipe (Shirley's) |
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Prep Time: 20 Minutes Cook Time: 760 Minutes |
Ready In: 780 Minutes Servings: 6 |
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From a friend of the family, Shirley Carleson. Ingredients:
1 cup sourdough starter |
2 cups water, warm (90 degrees) |
2 1/2 cups flour |
1 egg |
2 tablespoons cooking oil (for pancakes, use 4 t for waffles) |
1/4 cup instant milk or 1/4 cup evaporated milk |
1 teaspoon salt |
1 teaspoon baking soda |
2 tablespoons sugar |
Directions:
1. Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
2. Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
3. In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).
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