Sawmill Inn's Sourdough Pancakes - Kraft Recipes Top
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Sawmill Inn's Sourdough Pancakes

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  • 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.


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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