Tuesday, March 8, 2011

Sourdough Pancakes

Starting three stone fire

Let’s say you’re planning to make no-knead sourdough bread and after your dough has been proofing overnight, you change your mind and decide to make sourdough pancakes instead. Well, no problem.
Yield: approximately 18-5” pancakes
First, let’s review the ingredients for one loaf of sourdough bread:
1 ½ cups water
¼ cup starter
1 ¼ teaspoons salt
2 cups white flour
1 cup whole wheat flour.
Stir down your sourdough mixture.
In a separate bowl, combine
¾ cup of water or milk or 1 cup of buttermilk
1 beaten egg
2 tablespoons raw or brown sugar
1 tablespoon melted butter or oil
½ teaspoon salt
1 teaspoon baking soda
Add this mixture to your bowl of sourdough. If your batter is too thin, then add a little flour. If it’s too thick, then add a little liquid. Don’t worry about a few small lumps.
Grease your skillet with butter or oil over your three stone fire. Pour on the batter.  A quarter cup measure is about right. If you’re not exactly into three stone fires, then you can make these pancakes on your conventional stove indoors.
When they’re done, you know what to put on top.


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