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!