Are you loving Fall, well, here’s one of our favorite recipes and it’s on the house!
Our little granddaughter was born in Arizona a week ago, so this past week we soaked up one more week of summer weather. We returned to Idaho yesterday and were so excited to see the autumn leaves in our own backyard! We had to put on sweaters while our house warmed up and we sipped pumpkin herbal tea by a roaring fire last night.
- 1 package or 1 tablespoon dry yeast
- 2 cups warm water
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon water
- 1 to 2 eggs
- 1 tablespoon oil
- 1 teaspoon salt
- 1 tablespoon sugar
- To make your starter, dissolve yeast in ¼ cup of warm water.
- In a medium bowl, add remaining water and flour and mix all three ingredients well.
- Lightly cover and let stand in a warm place, your oven with the light on or cupboard overnight.
- In the morning, the batter will have gained half again it's bulk and will be covered with air bubbles. It will have a pleasant yeasty odor. Put ½ cup of the starter in a scalded pint jar, cover and store in the refrigerator (or a cool place) to use in the future in place of the dry yeast. Leave room for expansion in the container, or set the lid on without tightening it. This is the sourdough starter. Starter will keep almost indefinitely in a clean, covered glass container in the refrigerator.
- Never use a metal container or leave a metal spoon in the starter or batter.
- If unused for several weeks, the starter may need to sit out an extra night before adding flour and water.
- Dissolve soda in water and set aside.
- In a large bowl, beat the remaining sourdough batter (you should have about 2 cups left).
- Add eggs, oil, salt, and sugar to batter and blend well. Add soda-water mixture just before baking. The batter for the sourdough pancakes should be the same consistency as the batter for other hot cakes.
- Pour scoops of batter onto hot griddle, turning once and cooking until golden brown.
- Serve with favorite toppings.
You can double, triple or quadruple this recipe easily. Save ½ cup of starter for each batch...because you will want to do it all again!
Make it a great one and thanks for checking in.
I’ve been extra busy with new babies, little grands and am working hard to reply to your comments.