Sourdough Pancakes

by Christopher Gleed

Starter:

• 4 C. Warm Water
• 4 C. Flour
• 1 Tbs. Honey or Sugar
• 1 Tbs. Yeast

Combine above ingredients in a large plastic bowl at least 12 hours (or up to 2 days) before needed. Cover loosely with a lid or plastic wrap but do not seal tightly or it will explode.

Pancake Recipe:

• 2 Eggs
• 2 Tbs. Oil
• 1/2 tsp. Salt
• 3 Tbs. Sugar
• 1/4 C. Powdered Milk
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder

Combine the eggs, oil, salt, sugar and milk with the starter and stir well. Add the baking soda (can dilute with a Tbs. of water if desired) and stir. Stir in baking powder and let rest for 5 minutes. Then cook on a hot, buttered (not oiled) griddle. Serve with maple and/or buttermilk syrup. Serves about 6 with some leftovers.

Buttermilk Syrup:

• 1/2 C. Butter
• 1/2 C. Buttermilk
• 1 C. Sugar
• 1 tsp. Corn Syrup
• 1/2 tsp. Baking Soda
• 1 tsp. Vanilla

In a large pot mix together the butter, buttermilk, sugar and corn syrup and bring to a boil on med-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and add the baking soda and vanilla. Stir well and stir immediately. Makes 3 Cups.

Note to Self: On the buttermilk syrup recipe it is very important to use a large pot and watch constantly. It boils over very easily and makes a HUGE mess! Also, we usually double this recipe for our family...it goes fast!