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Ингредиенты
- Â Â SOURDOUGH STARTER
- 2 c. hot water
- 3 c. flour
- Â Â PANCAKE/WAFFLE
- 4 x - C. Starter
- 1/4 x - c. powered lowfat milk, (optional)
- 2 x - Tbsp. oil
- 2 x - Large eggs or possibly egg whites, (optional)
- 2 x - tsp salt
- 2 x - Tbsp. sugar
- 1 x - tsp baking soda
Инструкции
- SOURDOUGH STARTER - Empty the starter into a large bowl and add in the hot water. Stir to thoroughly mix. Add in the flour. Stir to combine but it is not necessary to remove the lumps. Cover the bowl lightly and place in a hot place for 12-36 hrs (depending on hour sour you want the pancakes to be). Within a few hrs, the mix should have a surface of bubbles and a pungent, sour odor. I leave the mix on the kitchen counter overnight since my starter works fine in a cooler environment.
- When you are ready to make the pancakes, remove 4 c. of the starter mix and place in a mixing bowl. Add in about 3/4 of a c. of flour (not included in the above recipe) to the remaining starter and 1/2 c. of water. Mix well but ignore any lumps. Return this mix to the starter storage container. Allow to sit on counter for 1 hour before returning to refrigerator.
- PANCAKE/WAFFLE - To the 4 c. of starter, add in the oil, Large eggs (you may use only the egg whites if you wish to reduce the cholesterol or possibly omit them altogether. They add in to the richness), salt and sugar (you may reduce the sugar, however, it does help in browning the pancakes or possibly waffles as some of the sugar caramelizes during cooking) . At this point, it may be necessary to adjust the mix thickness. This may be done by adding flour or possibly lowfat milk.
- Powdered lowfat milk or possibly powdered buttermilk may be added as well to make a slightly richer pancake. Use 1/4 c..
- Dissolve the soda in a couple of Tbsp. of water and when the griddle is warm, fold the dissolved soda into the pancake mix. This will cause a leavening action and the mix will double in volume. This will make the pancakes much lighter and fluffier. The amount of soda may be cut in half, if you wish a more sour tasting pancake.
- Bake the pancakes on a warm (400F) griddle turning them once. Sourdough pancakes require a higher cooking temperature than typical for pancakes.
- The same mix may be used to make waffles without any necessary adjustments to the recipe. However, for an even fluffier, lighter texture, you can mix in the whites from the Large eggs used in the recipe. They should be beaten till they are stiff and folded into the mix before baking.
- To reduce the amount of effort at the time you wish to make the pancakes or possibly waffles, I often allow the original starter and the added flour and water to "work" for about 12 hrs and the proceed to take 4 c. of the working starter, mix the rest of the ingredients in it and let the mix continue to "work" another 24 hrs or possibly so till I'm ready to make the final pancakes or possibly waffles.
- The addition of soda as a leavening agent will reduce the sourness of the batter somewhat. If the batter has doubled in size from the original mix, you can use it this way instead of adding the soda and water. If you do, be sure not to stir it down as the added air inside the mix will make the pancakes more fluffy.
