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Sourdough Pancakes or Waffles
SOURDOUGH PANCAKES OR WAFFLES
The night before: Place one cup starter in large bowl.
Stir in 2 cups warm water and 2½ cups flour. Will
be lumpy; but, will be smooth after it ferments.
The next morning: Put 1 or 2 cups of starter back into
your sourdough starter pot. Cover and refrigerate
until ready to use again. To the batter remaining in
the bowl add:
1 egg
2 tablespoons cooking oil
1/4 cup evaporated milk
Beat thoroughly. Then combine:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth eliminating any lumps of soda.
Stir gently into batter. This will cause a gentle foaming
action. Allow batter to rest a few minutes, then fry on a
hot lightly greased griddle. If pancakes do not brown
rapidly and sizzle slightly as you drop each spoonful of
(over)
Back:
batter on the griddle it isn't hot enough. Always make dollar s-
ize pancakes for ease in turning.
WAFFLES: Do not thin with milk the above batter. Sourdough
waffles are extra crispy and light.
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# Sourdough Pancakes or Waffles
## Ingredients
- 1 cup sourdough starter
- 2 cups warm water
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp cooking oil
- 1/4 cup evaporated milk
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp sugar
## Instructions
1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
6. Allow the batter to rest a few minutes.
7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
8. Always make dollar-size pancakes for ease in turning.
### For Waffles
9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light. -
Sourdough Chocolate Cake
SOURDOUGH CHOCOLATE CAKE
2/3 cup shortening
1 2/3 cups sugar
3 eggs
1 cup sourdough starter
1 3/4 cups unsifted all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
Blend the shortening and sugar; add eggs and sour-
dough starter. Sift together the flour, cocoa, baking
powder, soda and salt. Add flour mixture to egg and
starter mixture alternately with water. Mix.
Bake in a greased and floured tube pan at 350 degrees
for 35 to 45 minutes, or until cake tests done.
Back: blank
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# Sourdough Chocolate Cake
## Ingredients
- 2/3 cup shortening
- 1 2/3 cups sugar
- 3 eggs
- 1 cup sourdough starter
- 1 3/4 cups unsifted all-purpose flour
- 2/3 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup water
## Instructions
1. Blend the shortening and sugar; add eggs and sourdough starter.
2. Sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Add the flour mixture to the egg and starter mixture alternately with water. Mix.
4. Bake in a greased and floured tube pan at 350°F for 35 to 45 minutes, or until cake tests done.