Sourdough Pancakes-2

Directions

1. 1

   2 cups Active Whole Wheat Starter 2 Eggs 2 teaspoons brown sugar 1/4 cup Non Fat Dry Milk (optional) 1 teaspoon baking Soda Mix the active s

2. 2

   Stir well with a wooden or plastic spoon

3. 3

   Add either water or whole wheat flour until the batter reaches the desired consistency

4. 4

   This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick

5. 5

   Stir in the teaspoon baking soda, allow to stand for a minute, then pour or ladle onto a hot, oiled griddle (cast iron works best)

6. 6

   Flip when bubbles pop in the center & serve when both sides are golden brown

7. 7

   I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used

8. 8

   I keep a small crock with about 4 cups of starter either actively growing or stored in the refrigerator