Wheat sour dough pancakes

by Jane Mason Sour Dough Recipes

To make sour dough pancakes you need a lot of sour dough!  To do this, refresh your starter as follows:

1.  Scrape the sour dough starter (1 cup/225 grams) out of the container into a mixing bowl.
2.  Add 2 and 1/2 cups (375 grams) of white wheat bread flour (please do not use any other kind of flour).
3.  Add 2 cups (16  fluid oz / 480 grams) of warm water. 
4.  Stir this all around – it should be the consistency of thick custard or runny honey – cover it with some plastic wrap and leave it for 12-24 hours.  The longer you leave it, the more sour it will be.
5.  Take a cup out (8 oz/225 grams) and pop it back in the fridge! 

Mix the remainder of the sour dough with:

1 egg
2 tablespoons (30 mls, 26 grams) vegetable oil
1/4 cup (60 mls/60 grams) milk
1 cup of blueberries (optional)

In a separate bowl, mix together:
1 tsp (7 grams) salt
1 tsp (7 grams) baking soda
2 tablespoons (25 grams) sugar

Sprinkle this on top of the sour dough mixture and then fold in gently.

Let this rest for 15 minutes and then make pancakes in a hot frying pan or griddle that has been greased with a little oil and butter.

This recipe will make 25-30 pancakes that are about 2 inches (5 cm) in diameter.