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1
Make the Primary Batter: Warm a very large bowl by filling it with hot water.
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2
Empty it out (a cold bowl can retard the leavening).
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3
Remove the sourdough starter crock from the refrigerator and stir it well.
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4
Measure out 2 1/2 cups.
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5
Return the remaining starter to the refrigerator.
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6
Combine the warm water and starter in the warm bowl and stir until well mixed.
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7
Using a whisk or a mixer set at medium-low speed, add the flour slowly, beating continually for 4 to 5 minutes, or until the mixture is smooth and lump-free.
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8
Cover the bowl with plastic wrap and place it in a warm, draft-free area for proofing.
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9
Proof the batter for 8 or up to 12 hours (see below).
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10
During the proofing period, a crust or a liquid may form on the top of the batter.
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11
If this happens, just stir it back down into the batter.
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12
At the end of the proofing period, stir the batter thoroughly.
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13
Take out 2 1/2 cups and return it to the starter container (this feeds your starter).
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14
Stir the starter in the container thoroughly and refrigerate it.
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15
Make the pancakes: Place the 3 3/4 cups of Primary Batter into a large warm bowl.
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16
Stir in the sour cream.
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17
Using a whisk or a mixer set on medium speed, beat in 1 1/4 cups of the flour.
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18
Using a whisk or a mixer set on medium speed, beat the eggs in a separate bowl for 2 minutes, or until frothy.
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19
Stir the eggs into the batter.
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20
Stir in the sugar, butter, and salt; then stir in the remaining 1 1/4 cups flour.
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21
Dont worry if the batter looks a little lumpy.
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22
Cover the bowl with plastic wrap and set it aside for 30 minutes.
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23
Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
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24
Lightly butter the griddle.
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25
Using a ladle, form pancakes on the griddle using about 1/3 cup batter for each pancake.
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Cook the pancakes for 3 minutes, or until the edges begin to look set and the top has a few bubbles.
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27
The bottom should be golden brown.
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Flip the pancakes with a spatula and cook for 1 1/2 to 2 minutes, or until golden brown on the other side.
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29
Brush the finished pancakes with a little melted butter before serving.
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30
The proofing period will be for 8 to 12 hours, depending on how active your starter is when taken from the refrigerator.
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31
The Primary Batter is ready when it is foamy and full of large bubbles.
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32
You can use it immediately or within the next 8 to 12 hours.
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33
If your batter has many tiny bubbles in it, it has reached the proper state.
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34
If few or no bubbles are present during the 8 to 12 hours after proofing, your starter is not acting properly and you should determine the reason for this before continuing with the recipe.
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35
The most likely reason your starter is not working is because it is dead.
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36
You will need to get new starter.
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37
To keep your starter alive (it is a living organism), you need to feed it once a week.
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38
By removing a little starter and adding back an equal amount of flour and water, your starter will thrive for a long, long time.
