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| SOURDOUGH PANCAKES | |
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Starter: 1 c. flour 1 tsp. sugar warm water or buttermilk Pancakes: 1 c. starter 2 c. flour 1 egg 2 tbsp. vegetable oil 2 tbsp. sugar dash of salt Stir in buttermilk or enough water to make a gravy consistency. Leave both starter and pancake mixture out overnight. Next morning, add 1 teaspoon of baking soda to pancakes. Batter will start to rise. Bake on a hot, well greased griddle or skillet. When tiny bubbles begin to form around pancake edges (about 3-4 minutes), flip and bake second side until cooked through in center (about 1-2 minutes). Enjoy! Submitted by: Noah About 8 medium pancakes. 1 pancake equals 1 serving. Servings: 8 Nutrition (per serving): 225 calories, 4.6g total fat, 26.4mg cholesterol, 46mg sodium, 58.6mg potassium, 39.5g carbohydrates, 1.3g fiber, 3.9g sugar, 5.6g protein, less than 1g saturated fat, less than 1g trans fatty acids, 2.3mg iron, 88.7mcg folate, 62.6mg phosphorus, 31.41IU Vitamin A, less than 1mcg Vitamin B12, Omg Vitamin C, 2.2IU Vitamin D. | |
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