| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breakfast |
6 |
Servings |
INGREDIENTS
|
|
—Overnight Starter— |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Warm water |
| 1/2 |
c |
Sourdough starter -Pancakes— |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 3 |
tb |
Canola oil |
| 1/2 |
c |
Egg beaters® 99% egg substitute |
| 1/2 |
ts |
Baking soda |
| 1 |
tb |
Water |
INSTRUCTIONS
In a large bowl combine overnight starter ingredients. Cover with waxed
paper or a cloth. Set in a warm place free from drafts. Let stand overnight
or for 24 hours.
Next morning, remove 1/2 cup sourdough starter and add back to original
starter. In a small bowl, combine sugar, salt and baking powder. Stir into
remaining sourdough starter mixture. Stir in oil. Add eggs; beat well. In a
small bowl, combine baking soda and water. Gently fold baking soda mixture
into sourdough mixture. Do not stir after baking soda has been added.
Preheat griddle to 400F. For each pancake, pour 1/4 to 1/2 cup batter onto
hot griddle. Cook 1 to 2 minutes on each side or until golden brown.
Recipe by: Comfy 'n Cozy B&B, Fairbanks, Alaska
Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM>
on Jan 16, 1998
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