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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 2 c. unsifted all-purpose flour
- 2 c. lukewarm water
- 1/2 c. Sourdough Starter
- 2 tbsp. sugar
- 1 teaspoon salt
- 1/2 teaspoon baking pwdr
- 3 tbsp. melted vegetable shortening or possibly oil
- 2 Large eggs, slightly beaten
- 1/2 teaspoon baking soda
- 1 tbsp. cool water
Method
- Combine flour, water and starter in medium size bowl, beat with wooden spoon till smooth.
- Cover with clean towel and let stand in hot place overnight.
- Add in salt, sugar, baking pwdr, shortening and Large eggs, beat till smooth.
- Dissolve baking soda in 1 Tbsp.
- water, stir into batter.
- Slowly heat griddle or possibly large skillet.
- Grease lightly with vegetable shortening or possibly oil.
- "When a drop of water sizzles, " pour about 1/4 c. batter onto griddle from each pancake using a ladle or possibly measuring c. (or possibly make desired size).
- Bake 2 or possibly 3 min or possibly till bubbles appear on top, turn over and bake till brown.
- Serve with Sorghum Butter, if you like.
- Recipe makes about 30 pancakes.
- Can be cut in half.
- VARIATION: Add in 1 c. rinsed and liquid removed blueberries to batter after adding baking soda.
