*  Exported from  MasterCook Mac  *
                Sunday Morning Egg Beater Sourdough Pancakes
 Recipe By     : UNTESTED no egg version of Sunday Morning Sourdough 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Active Whole Wheat Starter
      1/2  cup           Egg Beaters=AE 99% egg substitute -- 2 egg 
    2      teaspoons     brown sugar
      1/4  cup           nonfat dry milk powder -- 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 of baking soda, allow to stand for a 
 minute, then pour 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 the night before by mixing one cup refrigerated 
 starter, one cup whole wheat flour, and 1/2 cup warm water. Let grow 
 overnight and prepare batter in the morning just before cooking.
 1. Add a cup of blueberries or other fruit before cooking.
 2. Try adding 1/2 cup of buckwheat, cracked wheat, wheat germ, etc.
 3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes.
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 Per serving: 45 Calories; less than one gram Fat (1% calories from 
 fat); 4g Protein; 7g Carbohydrate; 1mg Cholesterol; 508mg Sodium