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Sawmill Inn's Sourdough Pancakes

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Makes: 1 quart Total Time: 24 hr 55 min
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.
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