Gary’s Sourdough Pancakes

Barbara Creer

Basic Batter – Set the batter the evening before you want pancakes for breakfast.  Put 1 cup sourdough starter in large mixing bowl.  (Pottery or glass) Add 2 cups warm water and 2 ½ cups four.  Mixture will be lumpy, but will thin down from fermenting.  Cover set in warm place overnight.

Sourdough Pancakes – put 1 or 2 cups of starter back in crock.  

To the remaining batter in the bowl add: 

1 egg (stirred well)

2 Tbsp cooking oil

¼ cup evaporated milk

(Beat all of this thoroughly)

Then Combine: 

1 tsp salt, 

1 tsp baking soda, 

2 Tbsp sugar

Blend well eliminating any lumps –

Sprinkle evenly over top of batter, fold gently.  This will cause a gentle foaming, rising action.  Allow batter to rest  5 to 10 minutes, then fry on a hot lightly greased griddle.  

400 Degrees.  Make them Silver Dollar sized.