- 1/2 cup sourdough starter
- 2 eggs
- 1 Tablespoon sugar
- 2 teaspoons baking soda
- 2 cups buttermilk
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup oil
Let starter sit at room temperature overnight. Sift dry ingredients. Combine eggs, buttermilk and oil with starter. Mix in dry ingredients until just blended. Cook on prepared griddle over medium heat. Makes about a dozen 6 inch pancakes. For Waffles, use 1 teaspoon soda.
If you are lucky enough to be gifted with a good sourdough starter, treasure it!If not, you can start your own:
- 2 cups milk
- 2 cups unbleached flour
Mix milk and flour with a wooden spoon in a 2-quart nonmetallic container (sterilized with boiling water). Cover with lid slightly ajar and let stand overnight in a warm place (75 to 80 degrees Fahrenheit) until the start bubbles and has a sour smell. It starter turns color, or mold appears, throw it out and start again!If the above process does not work, substitute buttermilk for whole milk and add 1 teaspoon dry yeast and 1 teaspoon sugar. Never store starter in a metal container or use a metal spoon to stir. After the starter is fermented, it should be kept in the refrigerator. Before using, stir in the liquid that has collected on top. After each use, replenish with 1 cup each of flour and milk. If you do not use the starter for 10 days, or it fails to rise properly, pour out half and replenish with flour and water (you may wish to sterilize the starter container). Let the starter sit at room temperature, lightly covered, overnight before refrigerating.
The older the sourdough starter, the better. Flavor develops with age! My starter is currently 22 years old. I begged for it from another innkeeper in Lake County — on my knees! He relented and gave me some to bring home and use myself.
Tags: recipe, Sourdough pancakes, cooking, diy