| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
American, Breads |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough starter |
| 1 |
c |
Warm milk 90 to 100 f |
| 1/3 |
c |
Melted margarine |
| 1/2 |
c |
All purpose flour, and |
| 1/2 |
c |
Whole wheat flour, and |
| 1/2 |
c |
Rolled oats;– or |
| 1 1/2 |
c |
All purpose flour |
| 2 |
|
Separated fresh eggs |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
No-salt (or salt) |
| 1 |
tb |
Salad oil |
INSTRUCTIONS
Allow the starter mixture to reach room temperature. Stir well, remove and
save one cup for future use. Renew starter if necessary. Mix starter, milk
and all purpose flour and allow to ferment, covered with saran wrap, for 12
~ 24 hours. Blend melted margarine and egg yolks. Mix the baking soda with
the baking powder and the whole wheat flour and rolled oats (or the
substitute all-purpose flour) and add to the margarine and egg yolks. Stir
into the starter mixture until blended. Whip the egg whites until stiff and
stir into batter. Thin batter with milk, if necessary, until thickness of
heavy cream. Cook saucer-sized pancakes on a hot (400 F) griddle. Cook
waffles at 375 F in waffle iron. Servings is number of pancakes.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 08, 98
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