Sourdough pancakes gilbert
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1½ | teaspoon | Active dry yeast |
| 2 | cups | Milk |
| 1 | large | Egg; beaten lightly |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Unsalted butter; melted, plus |
| ; additional as an | ||
| ; accompaniment | ||
| Vegetable oil for brushing the griddle | ||
| Maple syrup as an accompaniment | ||
Directions
In a bowl whisk together 1½ cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk ½ cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining ½ cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by ¼ cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown.
Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup.
Makes about sixteen 4-inch pancakes, serving 4.
Gourmet March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.