Ten Grain Sourdough Pancakes [oregon]> The Good Earth

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs, Grains		Batter, Breakfast, Sourdough, Typed	24	5"pancakes

INGREDIENTS

1/2	c	Hot water
3	T	Honey
2	c	Buttermilk
1	c	Sourdough starter
2	T	Vegetable oil
1		Egg
2 1/2	c	Whole wheat pastry flour+
2	T	Whole wheat pastry flour*
1	c	Sifted cake flour
1/4	c	Ten grain cereal mix
2	T	Cornmeal
5	T	Sunflower seeds
3/4	t	Salt
1 1/2	t	Baking soda
1	T	Baking powder

INSTRUCTIONS

When the Good Earth Restaurant closed in the Clackamas Town Center in
Portland, Oregon the manager, Jerry Woodcock was very nice in sharing
this recipe.  In a large bowl, stir together the hot water and honey.
Add the  buttermilk, sourdough starter, oil and egg; blend thoroughly.
In a medium bowl, blend together the whole wheat pastry flour, cake
flour, ten-grain mix, cornmeal and sunflower seeds. Add all at once  to
the sourdough mixture and mix until blended. Stir in salt, baking  soda
and baking powder.  Meanwhile, heat pancake griddle or skillet until
cold water dropped  on the surface rolls off in droplets. Using a third
cup measure,  ladle the batter onto the hot griddle. Cook pancakes
until bubbles  form on the surface and edges are slightly dry. Turn and
cook one to  two minutes more. Repeat until batter is all used. Serve
hot with  favorite toppings. Makes twenty-four five-inch pancakes.
NOTE: * Whole wheat bread and pastry flour is sold in specialty and
health food stores.  Source: Good Earth Restaurant As published in the
Oregonian FoodDay  Typos by Dorothy Flatman 1998  Posted to MM-Recipes
Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on  Dec 21, 98

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 8.6mg Sodium: 244.1mg Potassium: 57.2mg Carbohydrates: 8.7g Fiber: <1g Sugar: 3.2g Protein: 1.8g