1 c. raw milk or buttermilk
1 c. flour

Mix well and let stand 48 hours or until it starts to ferment. Each time a start is used from the starter, add 1 cup flour and 1 cup condensed milk. If starter isn't used once a week, freeze starter t keep it from getting to active.

SOUR DOUGH BASIC BATTER:

Evening before measure 1 cup of sourdough starter into large mixing bowl.

Add:

2 c. lukewarm water
2 1/2 c. flour

Mix thoroughly, will be thick and lumpy. Cover bowl and set in warm place. Ready for use the next morning.

THIN SOURDOUGH PANCAKES:

2 c. basic batter
2 tbsp. cooking oil
2 tbsp. sugar
1 egg
1 c. evaporated milk
1 tsp. baking soda

Mix well and fry on black cast iron griddle.