- For sourdough starter, dissolve yeast in 1/2 cup of the warm water. Add remaining warm water, 2 cups flour, and 1 tablespoon sugar or honey, stirring until smooth. Cover with 100-percent-cotton cheesecloth. Let stand at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a sour, fermented aroma, stirring 2 or 3 times each day. (Fermentation time depends upon the room temperature; a warmer room hastens fermentation.) When starter is fermented, transfer to a 1-quart jar. Cover with cheesecloth; refrigerate. Do not cover with a tight-fitting lid. If starter isnt used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until some of the starter is used.
- For pancakes, bring 1 1/4 cups starter to room temperature. Mix 1 cup flour, 1 tablespoon sugar, baking powder, baking soda, and salt. Mix egg, starter, and oil. Add to flour mixture. Stir until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Spread batter into a circle about 4 inches in diameter. Cook over medium heat until pancakes are golden brown, turning to cook second sides when surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Makes 10 pancakes.
From the Test Kitchen
To Replenish Sourdough Starter:
For every 1 cup of starter used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover the starter and let stand at room temperature at least 1 day or until its bubbly; refrigerate for later use.
Nutrition Facts (Sourdough Pancakes)
- Per serving:
- 124 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 21 mg chol. ,
- 160 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 3 g pro.