The night before or at least 12 hours before making this recipe, take out 1/2 cup starter from the fridge, place in glass bowl and mix with 2 cups warm water and 2 cups AP flour. Let stand loosely covered in a warm place. The mixture shoudl be bubbly and sour-smelling; When ready to use the recipe, take out 3 1/2 cups for recipe and save remaining 1/2 cup to use later.
- 3 1/2 cup sponge
- 2 eggs
- 2 Tbsp Sugar (or 3 if you want sweet pancakes)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp vegetable oil
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Sponge | 99 grams | 3.50 cups | INF% |
| Eggs | 2 grams | 0.07 oz | INF% |
| Sugar | 2 tablespoons | INF% | |
| Salt | 1 teaspoons | INF% | |
| Baking Soda | 0 teaspoons | INF% | |
| Vegetable Oil | 2 tablespoons | INF% | |
- Total Flour Weight:
- 0 cups
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in cups and has been automatically converted to other measures.
Mix sponge, eggs, sugar, salt, baking soda and vegetable oil. Mix thoroughly. Cook on griddle or frying pan.
Makes 12-15 hotcakes.
Per Hotcake:
based on 15 hotcakes
90 calories (12% from protein, 62% from Carbs, 27% from fat) 3 grams protein, 14 grams carbohydrate, 3 grams fat, 28 milligrams cholesterol, 121 milligrams sodium. Exchanges: 1 bread, 1/2 fat.
Recipe by Marjorie M. Bishoip, Corvallis OR.
This is my favorite Sourdough Hotcake Recipe. Add/replace Citrus Salt for regular salt for a more sour flavor.
Copied from "The Oregonian" newspaper.
Replies
Mix about a Tablespoon of water in the baking soda and add to mixture just before making pancakes..makes them really light and the batter bubblier.