| Night Before: |
| Place start in bowl; add 1-1/2 cups hot water and 2 cups flour; beat well |
| Retrun 1 cup start to sourdough container |
| Set both in warm place - cover with damp cloth or lid |
| |
| Next Morning: |
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|
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| Refrigerate sourdough starter |
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|
|
| Add to starter in the bowl and beat thoroughly: |
8 cups |
12 cups |
| 1 egg |
|
4 eggs |
6 eggs |
| 2 tablespoons cooking oil, melted butter/margarine |
1/2 cup |
3/4 cup |
| 1/4 cup evaporated milk |
|
1 cup |
1-1/2 cup |
| |
|
|
|
| Blend together: |
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| 1/2 teaspoon salt |
|
2 teaspoons |
3 teaspoons |
| 1/2 teaspoon baking soda |
|
1 teaspoons |
1-1/2 teaspoons |
| 1/2 teaspoon baking powder |
|
2 teaspoons |
3 teaspoons |
| 1-1/2 tablespoons sugar |
|
6 tablespoons |
1/2 cup |
| Sprinkle over top of batter and stir well |
|
|
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| Allow to rest about 10mins; Bake on hot griddle |
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| Note: For thicker pancakes, add more flour the night before. For thinner, add more milk in the morning. |
