*  Exported from  MasterCook  *
 
                         Sourdough Pancakes/Waffles
 
 Recipe By     : King Arthur Flour 200th Anniversary Cookbook
 Serving Size  : 4    Preparation Time :3:00
 Categories    : Healthy And Hearty
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           flour, all-purpose
    1      cup           flour, whole-grain wheat
    2      tablespoons   sugar -- (optional)
    2      cups          buttermilk, skimmed -- slightly warmed
    1      cup           sourdough starter
    3      each          egg whites -- extra large
      3/4  teaspoon      salt -- (optional)
    1      teaspoon      baking soda
 
 Combine the flours and sugar in a large mixing bowl.  Warm the buttermilk and
 blend it in.
 
 Blend the sourdough starter into the flour/buttermilk mixture.
 
 Let this work for at least 2 hours but its best and actually easier if you
 make it up the night before serving and let it work overnight.
 
 Beat the egg whites, salt and baking soda together until light.  Blend this
 mixture into the sponge.
 
 Drop by the spoonful, large or small, onto a moderately hot teflon griddle and
 cook until large bubbles begin to appear.  Flip them over and cook until the
 other side is brown.
 
 The batter should be quite thin, if it is too thick add another egg white.
 These are by far the lightest pancakes I've ever encountered.
 
 For the lightest tasties waffles you'll ever eat, use this same batter and
 follow the directions for your waffle iron.
 
 
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