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Sourdough Trail Pancakes

A home-style Sourdough Trail Pancakes made with Sourdough Starter, F Warm Water, All Purpose Flour, Cooking Oil, and Instant Dry Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 cup
• 2 1/2 cup
• 2 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Mix the starter, water and flour 24 to 48 hours before making the pancakes.

2. 2

   Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts).

3. 3

   In the morning remove and save 1 cup of the starter for future use.

4. 4

   To the remaning starter add the raw egg, oil, and dry milk powder.

5. 5

   Blend together the salt, soda and sugar and sprinkle over the top of the batter.

6. 6

   Fold in gently.

7. 7

   Allow batter to rest 30 to 45 minutes.

8. 8

   Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle.