| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | March 1990 | 1 | servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Active dry yeast |
| 2 | c | Milk |
| 1 | lg | Egg; beaten lightly |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Baking soda |
| 2 | ts | Unsalted butter; melted, plus |
| ; additional as an | ||
| ; accompaniment | ||
| Vegetable oil for brushing the griddle | ||
| Maple syrup as an accompaniment |
INSTRUCTIONS
In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk 1/2 cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown. Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup. Makes about sixteen 4-inch pancakes, serving 4. Gourmet March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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