(1 votes, average: 5.00 out of 5)
Loading...This recipe is from “The Frugal Gourmet Cooks American” by Jeff Smith.
Difficulty: Easy
Servings: Serves 4-5
Prep Time: Start the night beforeIngredients
2 cups proofed Sourdough Batter
1 1/2 cups flour
1 Tbsp sugar
1/4 tsp salt
1/2 tsp baking soda
1 Tbsp baking powder
1 cup milk
3 eggs, beaten
1/4 cup melted butter
Directions
Prepare the Sourdough Batter the night before. Mix the dry ingredients together. Add the milk and eggs to the batter. Mix with the dry ingredients and let rest for 15 minutes. Gently stir in the melted butter.
Categories: Griddles, Old-Fashioned, Sourdough
Submitted by: judydee on January 23, 2011
Pete says:
This is a really fantabulous recipe!
Unfortunately, you cannot wake up one morning and decide to have some – you have to have made the batter the night before.
But these are GREAT pancakes! And sooo worth the effort. And the wait… 😉
On January 23, 2011 at 11:44 am
Pete says:
We finally made these today. Yes, they were as good as we remembered. So the sourdough starter has been fed and is now doing it’s thing.
Oh, and this recipe made us 13 pancakes – the first two were a bit too large to flip properly, so the remainder were about 6 inches or so in diameter.
Does anyone else like to make peanut butter sandwiches from left over pancakes? 😉
On February 4, 2011 at 4:49 pm
banksiarose says:
Yes on the peanut butter / pancake sandwiches. I add sliced bananas – amazing!
On June 8, 2012 at 10:15 am