Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sourdough starter
2 c 90 f warm water
2 1/2 c All purpose flour
1 Whole fresh egg
2 tb Cooking oil
1/4 c Instant dry milk
1 ts No-salt (or salt)
1 ts Baking soda
2 tb Sugar

1. Mix the starter, water and flour 24 to 48 hours before making the
pancakes. Cover with saran-wrap and allow to stand at room
temperature (or in oven out of drafts). 2. In the morning remove
and save 1 cup of the starter for future use. 3. To the remaning
starter add the raw egg, oil, and dry milk powder.
Blend
together the salt, soda and sugar and sprinkle over the top of the
batter. 4. Fold in gently. Allow batter to rest 30 to 45 minutes.
Thin
batter
with milk, if necessary, in order to achieve consistency of cream.
5. Make silver dollar sized pancakes (using a serving spoon to
measure) on a hot greased/oiled griddle. 6. The "SERVINGS" is the
number of silver dollar size pancakes from the recipe.

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