Sourdough Pancakes

I was making sourdough pancake batter for our annual ward breakfast Saturday (enought to serve 250) and thought you all might like a quick review of how to make them. When you all were home we had them nearly every Saturday morning for breakfast--and when we got into ballooning they were a popular part of balloonist breakfasts. I don't make them very often now, but they are sure a hit at the ward breakfast!

The first thing you need is a "Starter." You can get one from someone who already has one--they often come with great stories attached. Or you can make your own.
To make a starter: mix 1 cup flour and 1 cup warm water in a bowl or bottle and leave it out on the cupboard. Cover it loosely so the top doesn't dry out, but not so tight that the yeasts from the air can't get to it. After 2 or 3 days it will be bubbly and have a sweet yeasty smell. You can hurry it along a bit by stirring in 1/2 tsp dry yeast. Always mix sourdough in glass or plastic, never metal. Once your starter is active you can store it in the fridge--tightly covered. It will probably separate, but just stir it up and it will be fine.
Every time you use it you are feeding it and keeping it active--the more often the better, but it's OK if it isn't that often.





SOURDOUGH PANCAKES
The night before you plan to serve the pancakes: Mix 4 cups flour and 4 cups warm water in a large bowl , stir in the starter. Cover loosely and leave in a warm place overnight.
In the morning: Return 1 cup of the batter to your starter bottle and return it to the fridge. To the rest of the batter add:
4 or 5 eggs
1/2 cup oil
1/2 cup sugar
2 tsp salt
Mix well
Add 2 tsp soda and stir well (if your soda is lumpy sift it so you won't have spots of soda in the finished pancakes)
When the soda is mixed in the batter expands--so be sure you are using a large bowl!
(You could half this recipe--it serves all our family, or a few balloonists with the addition of bacon, sausage and eggs.)





Cook on a hot griddle. Traditionally sourdough pancakes are small--some recipes say dollar sized. When bubbles begin to pop around the edges turn them over.
They are delicious with maple or fruit syrups such as huckleberry or choke cherry, or with jam.