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SOURDOUGH PANCAKES

There is something sweetly nostalgic about the smell of sourdough pancakes cooking. I guess it is because my children were raised on them and these days, when I cook them, it is almost as if the kids should be walking in the door any minute. You can use almost any kind of fruit in these pancakes (this time it was raspberries). They are also delicious with no fruit...just good old butter and maple syrup.

STEP ONE: This is called the "Sponge"
48 to 72 hours before you want to serve these pancakes (you will get a stronger sourdough taste if you start 72 hours before) mix the following ingredients.

2½ cups of all purpose flour
2 cups water
2 packages of dry yeast (I use 2 tablespoons)
1 teaspoon white sugar

This next direction sounds trivial, but please pay attention to it...mix the above ingredients in a 2 quart  pitcher that has a tight fitting lid on it (crack the lid open just a little bit...but not much). This step is important because about 30-45 minutes after you mix the ABOVE ingredients the batter will REALLY increase in volume. Then, an hour after that, it will DECREASE in volume as the sponge starts to "sour". If you do not have it in a large enough container for that first volume increase...you will have a mess. Trust me!!


STEP TWO:

After 48 (or 72) hours, covered (at room temperature), stir the batter (it is going to be thick), and add:

2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon white sugar
2 tablespoons vegetable oil


Mix well and wait about 10 minutes. During this 10 minutes, the batter will increase in volume AGAIN (another reason for that 2 quart pitcher). If you are going to add fruit, now is the time to gently stir it into the batter, let batter sit for about 5 minutes, then cook pancakes on lightly greased griddle.  Serve with butter and maple syrup.

WAFFLES: This recipe can be adapted for waffles as well. It makes the lightest crispiest waffles you've ever tasted. 

Follow directions for "step 1".  After "step 1" has proofed for 48 hours (or 72 hours), stir and add the following:

1 teaspoon salt
2 tablespoons sugar
1 teaspoon baking soda
2 eggs
1/4 cup vegetable oil.

Mix well and let sit for about 5 minutes; bake in waffle iron.

NOTE: If you are using frozen fruit, make SURE it is completely thawed and drained  before stirring it into the batter because your pancakes will take three times as long to cook if you stir in frozen fruit.

NOTE: You can use this batter in as little as 12 hours from the time you mix the first step, however, you will not taste the traditional sourdough taste as much as if you let the first step sit for 48-72 hours.

NOTE: Don't freak out if you see clear liquid floating on top of your batter after the 48-72 hours (that's the good stuff that makes it really taste like sourdough); just mix it back in.

NOTE: If you do not have a 2 quart juice pitcher with a lid, you can use a 2 quart bowl and top it with Saran Wrap. Make sure the Saran Wrap is on tight, then poke a TINY vent hole in it.
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