Sourdough Pancakes

Ingredients

Set the sponge for sourdough hotcakes the night before. Place the starter in a medium size mixing bowl. Add 2 cups warm water and 2 cups flour. Beat well and set in a warm place, free from draft, to develop overnight. In the morning the batter will have gained 1/2 again its bulk and be covered with air bubbles. It will have a pleasant yeasty odor.

Set aside at least 1/2 cup sponge in refrigerator jar for your dough starter for next time.

To remaining sponge add:

1 or 2 eggs

1 tsp. soda

1 tsp. salt

1 T. sugar

Beat with fork and blend in all ingredients. Add 2 T. melted fat. Bake on a hot griddle.

Turn once.

For interesting variations add 1/2 cup whole wheat flour, cornmeal, wheat germ, or branflakes to the batter. 2 eggs will provide the liquid for this addition.

Notes

Rueb brought this recipe back with her from her Alaska adventures.