Sourdough trail pancakes
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Sourdough trail pancakes
  Sourdough    Pancakes    Breakfast    American  
Last updated 6/12/2012 1:23:44 AM. Recipe ID 56953. Report a problem with this recipe.
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      Title: Sourdough trail pancakes
 Categories: Pancakes, Breads, Breakfast, American
      Yield: 28 Servings
 
      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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Recipe ID 56953 (Apr 03, 2005)

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