Sour Dough Pancakes

Sour Dough Pancakes - Reanna Wilson
starter has to sit overnight, so start a day before you want to serve it


Sourdough Start
2 Cups Flour
2 Cups Warm Water
1 Tbsp Dry Yeast

Pancake Batter
Sourdough Start
1 Egg
1 tsp Salt
1/4 Cup Powdered Milk
2 Tbsp Vegetable Oil
2 Tbsp Granulated Sugar
1 tsp Baking Soda

Prepare the Sourdough Starter THE NIGHT BEFORE you want to serve it.
1. Put the Flour and Yeast in a large bowl. Mix thoroughly.
2. Add the Warm Water slowly until it has the consistency of pancake batter, up to 2 cups, mixing thoroughly.
3. Cover with a dish towel, and let sit out on the counter overnight.

1. Mix all ingredients thoroughly in a large bowl.
2. Spray a non-stick or cast iron pan with cooking spray, and put on low heat.
3. Pour 1/4-1/2 cup of batter for each pancake. Make the pancakes as big as you want but typically 1/4-1/2 Cup is good.
4. Cook until the top starts to bubble, then flip.
5. Cook for another 1-2 minutes or until the bottom is golden brown.
6. Remove to a plate with a dish towel on it.
7. Continue cooking in batches adjusting heat if necessary.
8. Wrap the dish towel over the pancakes as you remove them to the plate to keep them warm. Open the dish towel, add more pancakes, close it again.

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