*  Exported from  MasterCook  *
 
                            Sourdough Pancakes-2
 
 Recipe By     : Allen Todd - 9/19/93
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sourdough                        Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Active Whole Wheat Starter
    2                    Eggs
    2      teaspoons     brown sugar
      1/4  cup           Non Fat Dry Milk (optional)
    1      teaspoon      baking Soda
 
 Mix the active starter, eggs, powdered milk, and brown sugar.  Stir
 well with a wooden or plastic spoon.  Add either water or whole wheat
 flour until the batter reaches the desired consistency.  This will
 require a little experimentation since some like the batter to be as
 thin as melted ice cream, while others like it to pour thick and
 slowly.  Stir in the teaspoon baking soda, allow to stand for a
 minute, then pour or ladle onto a hot, oiled griddle (cast iron works
 best).  Flip when bubbles pop in the center & serve when both sides
 are golden brown.
 I always use whole wheat starter as it produces pancakes with a much
 richer, nuttier taste than if white flour is used.  I keep a small
 crock with about 4 cups of starter either actively growing or stored
 in the refrigerator.  You can use starter directly from the
 refrigerator, but for optimal results, prepare the 2 Cups of active
 starter the night before by mixing one Cup refrigerated starter, one
 Cup whole wheat flour, and a 1/2 cup warm water.  Let grow overnight
 and prepare batter in the morning just before cooking.
 Variations:
 1.  Add a cup of blueberries or other fruit before cooking.
 2.  Try adding 1/2 Cup buckwheat, cracked wheat, wheat germ, etc.
 3.  Omit brown sugar and add 1 Cup granola for extra-nutty pancakes.
 Waffles:
 Add 1/4 Cup vegetable oil to basic recipe and cook in a Waffle Iron
 for delicious waffles.
 
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 Nutr. Assoc. : 32769 0 0 4233 0