SOUR DOUGH PANCAKES

Sour Dough Pancakes

Step #1  Starter  (You can also buy starters in kitchen specialty shops.)

Mix in crockery container:
2 1/2 C flour
2 C warm distilled water
1 pkg. dry yeast

Cover with a towel and let set on counter or warm area until it bubbles and smells sour or fermented (1-3 days, depending on temperature).

Step #2  Basic Batter
Repeat Step #1 in separate bowl.

Add 1 C starter and mix together.

Cover with a towel and let sit out 1-3 days.

Pancakes

Take 1 C of Step #2 and return to original starter (Step #1)  Refrigerate for future use.

Use the rest of what's in Step #2 and add the following ingredients that have been mixed well:
1 egg
2 T oil
1/4 C evaporated milk
Beat thoroughly.

Combine:
1 t salt
1 t baking soda
2 T sugar

Gradually fold dry ingredients into liquid ingredients and batter.  Allow batter to rest 10-20 min.

Cook on lightly oiled, hot griddle.  Use only 1-2 T batter to make dollar sized pancakes.

Enjoy with fruit, syrup, jam, but take time to eat the first one with butter only to taste the sour flavor!