Mom's really big pancakes 

This is an overnight sourdough recipe which makes thinner pancakes which are spongy and springy. I make them in a 12 inch carbon-steel pan so they are big! Too bad I can't flip them in the air.

~A little bigger recipe.
18 oz whole wheat pastry flour
1.5 oz sugar
27 oz whole milk
3 oz whole milk yogurt
12 oz sourdough starter

6 tablespoons melted unsalted butter
3 eggs

1 teaspoon salt
1 1/2 t baking soda

*One time my pancakes were too sour and flat, not springy with air bubbles throughout the baked pancake. I think my starter was too old and tired to stand up to the long (12 hours in my case) night's rise.
~Mix and leave on counter overnight:
12 oz whole wheat pastry flour
18 oz whole milk
2 oz whole milk yogurt
8 oz (1 c) sourdough starter

~In the morning beat together:
4 tablespoons melted unsalted butter
2 eggs
Stir into overnight sponge.

Gently stir in just before baking:
3/4 teaspoon salt
1 t baking soda

Bake really big but flat pancakes in 12 inch carbon-steel crepe style pan and enjoy.

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