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
Begin this process at least five days before you plan to make the pancakes. Use a glass or crockery bowl—not metal or plastic—and sterilize the bowl, measuring cup and stirring implement before you begin. Also, use unbleached flour and nonchlorinated water.
DAY 1: Mix 1 cup flour with 1 cup room temperature water. Cover loosely with a towel. Let stand in a warm place (70° to 80° F) overnight.
DAY 2: Discard half the mixture. Add 1/2 cup flour and 1/2 cup room temperature water and stir together with sterilized stirring implement. Loosely cover and let stand overnight.
DAYS 3 AND 4: Repeat the above.
DAY 5: The mixture should be foaming, bubbling and ready to use.
Stir above ingredients together in a mixing bowl. Let stand for 1/2 an hour (or while you cook the bacon and sausage). Fry as you would regular pancakes.