Sourdough hot cakes differ from other hot cakes in that the sponge is leavened with a yeast starter and soda. The sponge must be set the night before it is to be used. If you prefer a thin pancake, add another egg or a bit more water; for a thicker cake, the sponge should have more flour. At the time of baking, the batter for sourdough should be the same consistency as the batter for other hot cakes that are family favorites.

Set aside 1/2 cup (120 mL) sponge in the scalded refrigerator jar for your sourdough starter next time. To remaining sponge add:

1 or 2 eggs
1 tbsp. oil (15 mL)
1 tsp. baking soda (5 mL)
1 tbsp. water (15 mL)
1 tsp. salt (5 mL)
1 tbsp. sugar (15 mL)

Dissolve soda in water. Beat sponge. Add eggs, oil, salt and sugar to sponge and beat with a fork to blend in all ingredients. If you like, add several tablespoonsful of non-fat dry milk powder to any of the sourdough recipes at this point. Add soda-water mixture just before baking. Bake on a hot griddle. Turn once. Serve with a mixture of hot brown sugar syrup, or honey and melted butter. Molasses, jelly or rose hip syrup are other tasty combinations.

For interesting variations add 1/2 cup (120 mL) whole wheat flour, cornmeal, wheat germ or bran flakes to the batter. (Two eggs will provide the liquid for this addition.)