1 c All-purpose flour 1/2 ts Baking soda
1 c Buttermilk, heated to 100 F 1 Egg, beaten
1/4 c Basic sourdough starter, 2 tb Oil
-room temperature 1 tb Sugar
2 tb Sour cream 1/4 ts Salt
Makes about 12 4-inch pancakes
Combine flour, buttermilk and starter in medium bowl and blend well. Cover
and refrigerate overnight.
Mix sour cream with baking soda and blend into buttermilk mixture. Stir in
remaining ingredients, blending thoroughly. Let stand 10 minutes.
Meanwhile, preheat griddle to 325 F; grease lightly. Drop batter by
spoonfuls onto griddle and cook until browned on both sides, turning once.
Yields
12 servings