A family tradition continues.....sourdough pancakes!

We have had a tradtion of sourdough pancakes since Greg and I got married. He made his first starter 35 years ago and we have been eating sourdough ever since. These are the pancakes our kids grew up with. If you ever come to stay with us, you will probably have them sometime during your stay. We have them on most holidays and whenever the kids and grandkids come home. I think all of our boys have made them on their missions. But Clayton called home to get the recipe again to make for a Columbus Day breakfast for some of his friends.The pictures are of him and his success. I haven't heard the final outcome. But I am going to post the recipe for you adventurous types. It comes from Greg. If it is not exact, you may have to improvise. He eyeballs things alot, not exact measurements. They are really good hot off the grill.

Sourdough Pancakes

STARTER:

1 cup of warm milk
1 pkg of yeast (small package like the size that a couple of Excedrin come in)

Pour milk in bowl, mix in yeast, cover with paper towel or dishcloth (will be yeastier faster if you use dirty sweat socks or any article of clothing warn for at least a week). Let sit over night (at the least—would be better if it sat for a day or two).

Mix in non-metal container the starter, one cup of flour and one cup of water. Let set uncovered over night (keep the socks and/or clothing away). Starter should be pourable but not runny.

If you are in a real hurry you can try combining both steps above the night before making the sourdoughs. It would be better to take the two days.

SOURDOUGH PANCAKES:

*In non-metal bowl *

2 cups of flour
1 cup of powdered milk (this could probably be skipped considering that you are adding milk later, but I have not tried it without—sometimes though with less)
1-1 ½ teaspoons of baking powder (this makes it rise)

Mix thoroughly

Add 80-90 percent of the starter above (always keep a small amount in your starter container—never washout the starter container—just scrape the discolored starter back into the rest of the starter (makes you tough and kills germs)

Add:
One egg (with out the egg shell—this is a compromise to modern tastes)
2 tablespoons of sugar (makes the medicine go down). If this is too sweet or not sweet enough then alter the amount next time.
Milk—enough so that you have a pourable consistency

Ladle the batter onto a hot griddle (stay away from hot girdles). I use a 1/3 or ½ measuring cup to keep the size consistent.

NOTE: This recipe is for 3-4 people. Increase the above amounts (no change in starter) proportionately to the size of the group to be fed. Left over sourdoughs can be heated in a plastic bag in the microwave and will taste almost as good as fresh for four or five days)

STARTER Rejuvenation:

Refill your starter container with one cup of flour, one cup of water. Mix well, should stir easily and not be too thick. Let sit out for 24 hours. Cover and place in refrigerator. Starter should be fed if not used for over four weeks, at least to start with. I never feed my starter, but if this became known to the culinary cops it would certainly be curtains. Feed by dumping out a small amount of the starter and adding an equal amount of water and flour. Let sit out for 24 hours.

I would recommend a quart jar for the starter—and I cover it in the refrigerator with a sandwich bag held in place by a rubber band. Not too pretty—but it works for me. Just remember, remember my son (Helaman 5) --- do not use metal for any of the containers.

When you are ready to cook sourdoughs again take your starter out of the refrigerator several hours before you use it. Speak nicely to it—it likes Buffalo Springfield or Emmylou Harris