Teardrops n Tiny Travel Trailers

High Desert wrote:I guess we're just hard core. We always take the start and makin's to have sourdough pancakes. Can't seem to go back, but we used to use Krusteaz all the time. We still use it in other things.

Ok, I haven't had Sourdough pancakes since I was a kid. Could you bust out the recipe so I could give it a try?

Matt

dreadcptflint wrote:

High Desert wrote:I guess we're just hard core. We always take the start and makin's to have sourdough pancakes. Can't seem to go back, but we used to use Krusteaz all the time. We still use it in other things.

Ok, I haven't had Sourdough pancakes since I was a kid. Could you bust out the recipe so I could give it a try?

Matt

Sure, be glad to. Do you have the starter available or will you need to create some?

I'll write up the pancake recipe and post it back in a bit.

Nope, I need to do the starter as well.

If you are a do-it-yourselfer like me, you can mix your own up. Also works for bread or deserts. Also saves money.

8 cups flour
2 cups nonfat dry milk
2 cups canola oil,or some other kind of oil,(olive,saflower,corn)
2 tbsp baking powder
1 tbsp salt
2 tsp cream of tarter
1 tspbaking soda

Mix well with an electric mixer until it becomes mealy.
For pancakes just add egg. Add water or milk.

That mix will keep longer if you leave the oil out of it and add that with the eggs at point of use.

dreadcptflint wrote:Nope, I need to do the starter as well.

sorry for the delayed response...life has been in the way a lot this month..

OK, once you have your start worked up, here's the pancake recipe. This size batch will produce roughly 30 5" pancakes;

4 cups of start
2 eggs
2 tblesp sugar
2 cups oil (veg or olive)
1/4 tsp vanilla
1 tsp salt (optional if you have sodium issues. Works fine without it)
Mix well
then add 1 level tsp baking soda. Allow to rise while griddle is heating.

This batter will be a little thinner than most other types, thats just the way it turns out when its right. For sourdough keep the griddle temps a little lower than for regular cakes, around 325*. Hotter temps diminish the flavor.

If you want to make waffles (best thing ever) add an extra tblesp of oil.

also, for higher altitudes you can add an extra 1/2 tsp or so of baking soda to get the mix to rise properly.

We made a quadruple batch last weekend as part of feeding about 30 people breakfast. Enjoy!