Food
Sourdough Pancakes
By Yankee Magazine|Feb 03 2008|
Ingredients
The night before – take starter from frig and pour into large non-metallic bowl. Add 4 to 6 cups flour – depending on how many you wish to make). Add about 4 cups of water (enough for thick batter) and stir. Let mixture sit over night covered with towel
Instructions
In the morning take 1 to 1 1/2 cups of mix and put back in crock and refrigerate for next time.
Take remainder and add 4 tbsp sugar, 2 eggs, 1 tsp salt, s tbsp oil, and lastly – 1 1/2 tsp baking soda that has been dissolved in 1 tbsp water.
Make pancakes!
