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1
In a large mixing bowl, beat eggs.
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2
In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated.
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3
Add to beaten eggs.
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4
Add sourdough starter to mixture and beat with wooden spoon.
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5
Do not beat too long.
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6
Spoon on griddle in 1/4 cup amounts.
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7
When bubbles appear on top of pancakes, turn over.
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8
Cook until golden brown.
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9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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10
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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11
In a large bowl, combine the water, yeast, and honey and mix well.
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12
Add the flour and mix until all of flour is incorporated.
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13
Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight.
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14
Refrigerate.
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15
When using the starter, remove 2 cups to use for the pancakes.
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16
Add 2 cups flour and 2 more cups warm water to the starter.
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17
Cover and refrigerate.
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18
If you don't use your starter for more than 3 days, it needs to be fed.
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19
Remove 1 cup and discard.
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20
Add 1 cup flour and 1 cup warm water, cover and refrigerate.
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21
Note: Never place the starter in a container with a tightly closing lid.
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22
The pressure from the gases could cause the container to explode.
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23
It is best kept in a bowl covered with plastic wrap.
