Dublin Core

Title

Sourdough Pancakes or Waffles

Subject

sourdough starter

water

flour

egg

cooking oil

evaporated milk

salt

baking soda

sugar

Description

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.

---

# 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.

Source

RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0007-20260618-0008

Coverage

Idaho, US