Thursday, October 11, 2007

Sourdough Pancake Recipe

This recipe from the Better Homes and Gardens Heritage Cookbook makes some tasty sourdough pancakes.

1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 beaten egg (or 1/4 cup applesauce)
1 cup starter
1/2 cup milk (or vanilla soy milk)
2 tablespoons cooking oil

Mix the ingredients and fry in a hot frying pan.

I made the starter by mixing 1 part flour and 1 part water in a Mason jar I'd put through the dishwasher to make sure it was sterilized. I punched a hole in the lid so the CO2 given off by the yeast doesn't build up pressure and cause the bottle to explode. I left the jar at room temp for several days, with no cover (you could put a paper towel or cheesecloth on top if you are concerned about bugs or debris falling in your starter). I put the jar in a warm water bath (not too hot) every so often to get the wild yeast worked up. Stir the mixture with a non-metallic utensil of some sort occasionally. Replace the starter you use with an equal amount of the flour water mixture, let it sit at room temp for a few days before refrigerating, and you are all set.

I've read that you can put the starter outside for awhile to capture more wild yeast floating around (not sure about that tip) and also that some starters take a month or more before they get really sour.

This is the Wikipedia article about Yeast and one on Saccharomyces cerevisiae, the type of yeast used in making bread, beer and nutritional yeast supplements.

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