Sourdough Whole Wheat Pancakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert. Yields 12-15 pancakes Ingredients:
4 cups sourdough starter |
1 cup whole wheat flour |
2 egs, beaten |
1/2 cup sugar |
2 tbs baking powder |
1/4 to 1/2 cup milk |
sourdough starter |
1 2oz cake yeast or 3 1/4 oz packets dry yeast |
4 cups warm water |
2 tbs sugar |
4 cups all-purpose flour |
1 raw potato, peeled and quartered |
Directions:
1. Mix all ingredients except milk in medium mixing bowl. Add just enough milk to reach desired consistency; add more milk for thinner pancakes, less for thicker. Let rest for 15-20 minutes. Cook on hot, oiled griddle. Serve with warm maple syrup and butter
2. Sourdough Starter:
3. Dissolve yeast in warm water. Add sugar, flour and potato. Mix in crock and let rise until lightly and slightly aged.
4. To remix starter, add 1 cup warm water, 2 tsp sugar and the amount of flour to mix consistency of first starter. Set aside until needed. Never add yeast after the first time, but keep raw potato in as food for the starter. For best results, use daily. Store in refrigerator.
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