| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Active sourdough starter |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
c |
Molasses |
| 1 |
c |
All purpose flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1 |
tb |
Water |
INSTRUCTIONS
Prep: 15 min, Cook: 5 min. Stir egg, oil and salt into starter. Mix
thoroughly and set aside. Combine next 3 ingredients in a bowl. Mix
thoroughly and stir into starter mixture. Add flour and stir until no lumps
are present in the batter. Just before cooking, dissolve baking soda and
powder in water and gently blend with batter. Heat a heavy nonstick skillet
or griddle over medium high heat to 375°F. When hot, lightly brush surface
with oil. Add about 1/3 cup batter per pancake to skillet and cook 2-3
minutes or until small holes appear in batter and bottom is browned. Turn
cakes and cook about 1 minute or until browned. Repeat process until all
pancakes are cooked. Serve immediately with desired toppings or keep warm
in a 200°F oven until ready to serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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