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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 6 |
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This recipe makes delicious light and fluffy pancakes. Note: The amount of milk added to the Pancake Batter will be determined by the thickness of the sourdough starter used in the Basic Batter. I usually have to add an addition tablespoon or two of milk. The finished product should be the consistency of regular pancake batter. Total time includes proofing time for the basic batter. You'll have basic batter leftover so see Sourdough Waffles for additional used Ingredients:
1 cup sourdough starter |
2 1/2 cups all-purpose flour |
1 tablespoon sugar |
2 cups lukewarm water (80-85 degrees) |
1 large egg |
1 tablespoon milk (more as needed) |
1 tablespoon melted butter or 1 tablespoon vegetable oil |
1 cup basic batter (see above) |
1/2 cup all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
Directions:
1. Night Before - combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container - be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
2. Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
3. Next Morning - in medium bowl, beat egg, milk and butter/oil.
4. Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Sourdough Waffles for additional uses).
5. In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.
6. Ladle batter on to preheated lightly greased griddle or skillet.
7. Quickly rotate the pan to spread the batter evenly over the bottom of the pan.
8. Cook pancakes until golden brown on both sides.
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