2 c. unsifted all-purpose flour
2 c. lukewarm water
1/2 c. Sourdough Starter
2 tbsp. sugar
1 tsp. salt
1/2 tsp. baking powder
3 tbsp. melted vegetable shortening or oil
2 eggs, slightly beaten
1/2 tsp. baking soda
1 tbsp. cold water

Combine flour, water and starter in medium size bowl, beat with wooden spoon until smooth. Cover with clean towel and let stand in warm place overnight. Add salt, sugar, baking powder, shortening and eggs, beat until smooth. Dissolve baking soda in 1 tablespoon water, stir into batter. Slowly heat griddle or large skillet. Grease lightly with vegetable shortening or oil. "When a drop of water sizzles, " pour about 1/4 cup batter onto griddle from each pancake using a ladle or measuring cup (or make desired size). Bake 2 or 3 minutes or until bubbles appear on top, turn over and bake until brown. Serve with Sorghum Butter, if desired.

Recipe makes about 30 pancakes. Can be cut in half.

VARIATION: Add 1 cup rinsed and drained blueberries to batter after adding baking soda.

SORGHUM BUTTER:

Makes 3 cups.

2 c. sorghum
6 tbsp. butter
4 beaten eggs
1 tsp. vanilla

Combine sorghum and butter in a large saucepan. Bring mixture to boil, remove from heat. Stir a small amount of sorghum mixture into beaten eggs. Return egg mixture to saucepan. Cook over medium heat stirring constantly until thickened slightly. DO NOT BOIL. Serve also over baking apples or ice cream.