Title: Sourdough Pancakes Gilbert
Categories: March 1990
Yield: 1 servings

2 1/2 c All-purpose flour
1 1/2 ts Active dry yeast
2 c Milk
1 lg Egg; beaten lightly
1/2 ts Salt
1 ts Sugar
1 ts Baking soda
2 ts Unsalted butter; melted,
-plus
; additional as an
; accompaniment
Vegetable oil for brushing
-the griddle
Maple syrup as an
-accompaniment

In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of
the milk and let the mixture stand in a warm place, covered loosely,
overnight. Whisk 1/2 cup of the remaining milk into the starter and add the
remaining 1 cup flour, the egg, the salt, the sugar, the baking soda,
dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the
remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a
griddle over moderate heat until it is hot but not smoking and brush it
with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook
the pancakes for 1 to 2 minutes, or until the undersides are golden brown.
Turn the pancakes and cook them for 1 minute, or until the undersides are
golden. Serve the pancakes with the additional butter and the maple syrup.

Makes about sixteen 4-inch pancakes, serving 4.

Gourmet March 1990

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