Sourdough Trail Pancakes
Yield
8 servingsPrep
50 minCook
10 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sourdough starter
|
* |
| 2 | cups |
water
warm |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | whole |
eggs
fresh |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
milk, skim, (non fat) powder
instant |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sourdough starter
|
* |
| 473 | ml |
water
warm |
|
| 591 | ml |
all-purpose flour
|
|
| 1 | whole |
eggs
fresh |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
milk, skim, (non fat) powder
instant |
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
Directions
- Mix the starter, water and flour 24 to 48 hours before making the Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts).
- In the morning remove and save 1 cup of the starter for future use.
- To the remaining starter add the raw egg, oil, and dry milk powder. Blend together the salt, soda and sugar and sprinkle over the top of the batter.
- Fold in gently. Allow batter to rest 30 to 45 minutes. Thin batter with milk, if necessary, in order to achieve consistency of cream.
- Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle.
