Sawmill Inn's Sourdough Pancakes
Makes:
1 quart
Total Time:
24 hr 55 min
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Pancakes/Waffles
what you need
- SOURDOUGH STARTER:
- 1/3 cup flour
- 1/8 tsp. salt
- 2 tsp. sugar
- 1/2 tsp. dry yeast
- 1/3 cup lukewarm water
- PANCAKES:
- 3 eggs
- 2 cups Buttermilk
- 1/2 Tbsp. vanilla
- 1 tsp. baking soda
- 1 tsp baking powder
- 1/4 tsp. salt
- 1/3 cup sugar
- 2 cups flour
make it
2 days ahead make the Sourdough Starter. In bowl, mix flour, salt, sugar, yeast. Add water, mix until smooth. Put in a large enough container to allow for rising. Cover with plastic wrap. Store at room temperature for 2 days.
Pancakes: On the day of use, mix together eggs, buttermilk and vanilla in a large bowl. Add baking soda, baking powder and salt. Mix thoroughly. Add sugar and flour; mix. Whisk the starter again; add to sourdough starter. Whip until smooth. Makes 1 quart batter.
Notes
This batter has a refrigerated shelf life of about 4 days. Store in a tightly covered container only one quarter full to allow for rising.
