Sourdough Pancakes
Makes 17 2-ounce pancakes or 8.5 4-ounce waffles
Ingredients:
2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
280 g (1 cup ) sourdough starter*
1 1/2 cups milk
1 egg, beaten
2 tablespoons oil
In a bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
Add the sourdough starter, milk, egg, and oil to the dry ingredients. Mix well to combine.
Pancakes: Heat a lightly greased pan or griddle on medium to medium-low and spoon about 2 ounces of batter into a circle. When the pancake starts to bubble, check to see if the underside is golden and ready to flip. Done pancakes should be golden on both sides.
Waffles: spoon about 4 ounces onto a greased, hot waffle iron set at medium. Cook until the waffles are golden brown. Use a wooden utensil to pull away from the iron. Serve hot with maple syrup, peanut butter, and jams.
*To make enough sourdough starter to have 50 g leftover for the next feeding, start with 330 g total of starter (110 g sourdough starter, 110 g water, 110 g flour; allow to grow on the counter for 24 hours)