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.

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