Sourdough Pancakes

1. 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. 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. 3

   Next Morning -- in medium bowl, beat egg, milk and butter/oil.

4. 4

   Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Recipe #327240 for additional uses).

5. 5

   In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.

6. 6

   Ladle batter on to preheated lightly greased griddle or skillet.

7. 7

   Quickly rotate the pan to spread the batter evenly over the bottom of the pan.

8. 8

   Cook pancakes until golden brown on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.