Cold, snowy mornings beg a hearty stack of sourdough pancakes (drenched in Michigan maple syrup!). Sourdough starter is easier to make than most folks realize. If you aren’t a sourdough purist and don’t want to store the bubbling brew for weeks, months or even years, make it new each time you use it.
Makes approximately 1 dozen pancakes.
- 1 cup room temperature sour dough starter
- 2 tablespoons cooking oil
- 1 egg, beaten
- 2 tablespoons sugar
- 3/4 cup flour
- 1 teaspoon baking soda mixed with 1/4 teaspoon salt in a few drops of warm water