Sourdough Pancakes
Bon Appetit October 1980

1 cup all-purpose flour
1 cup buttermilk, heated to 100 degrees F
1/4 cup Basic Sourdough Starter, room temperature (recipe follows)
2 tablespoons sour cream
1/2 teaspoon baking soda
1 egg, beaten
2 tablespoons oil
1 tablespoon granulated sugar
1/4 teaspoon salt

Combine flour, buttermilk and starter in medium bowl and blend well.
Cover and refrigerate overnight. Mix sour cream with baking soda and
blend into buttermilk mixture. Stir in remaining ingredients, blending thoroughly. Let stand 10 minutes.
Meanwhile, preheat griddle to 325 degrees F; grease lightly. Drop batter
by spoonfuls onto griddle and cook until browned on both sides, turning
once. Makes about twelve 4-inch pancakes.

Basic Sourdough Starter

1 cup lukewarm purified water (90 to 105 degrees F.)
1/3 cup instant nonfat dry milk
3 tablespoons low fat plain yogurt
1 cup all-purpose flour

Rinse a 1 1/2- to 2-quart glass or ceramic bowl with hot water several
minutes and wipe dry.  Combine water and dry milk in bowl, stirring until milk is dissolved. Blend in yogurt. Cover with plastic wrap and let stand in warm draft-free area until consistency of yogurt, about 12 to 24 hours.
Using plastic spoon, gradually add flour, blending until smooth. Cover and
let stand in warm, draft-free area until mixture is full of bubbles and has
sour aroma, about 2 to 4 days. The starter is now ready to use. Store
covered in refrigerator in plastic or ceramic container (do not use glass).
 

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