1 cup sourdough starter (see recipe)
1 cup all-purpose flour
1 cup milk
1 large egg, well beaten
2 teaspoons vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
The night before: Mix 1 cup starter with the flour and milk
in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it
stand until morning. (Be sure to replenish your starter by adding 1 cup
all-purpose flour and 1 cup water; let stand until next morning; then
refrigerate.)
The next day: add beaten egg, oil, baking soda, baking
powder, salt and sugar to sour dough mixture; mix well.
Heat a lightly greased griddle or skillet over medium heat
(375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter
rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot
griddle. Cook pancakes until surface is covered with bubbles and appear dry
around the edges. Turn and cook other side until golden brown.
Makes about 12 to 14 pancakes.
Whole Wheat Sourdough Pancakes: Use 1/2 cup whole wheat
flour and 1/2 cup all-purpose flour in place of 1 cup all-purpose flour.