|This book is a very good sourdough reference.|
I added 1/2 cup of starter to a glass bowl. To this I added 1 cup warm water and 1-1/4 cup flour and mixed well. It was a little thick, a little lumpy just as the recipe described. Covered with plastic wrap and a tea towel, the bowl sat in a warm corner in the kitchen until daybreak.
The first thing Sunday morning, after a cup of coffee and a quick reread of the instructions, 1/2 cup of starter went back into the starter jar. By now the started had thinned and was quite bubbly.
To the remaining starter I added 1 egg, 1 tablespoon oil, 2 tablespoons powdered milk and beat this well. In a separate cereal bowl mixed 1/2 teaspoon of salt, 1/2 teaspoon baking soda, and 1 tablespoon of sugar. This mixture was sprinkled over the batter, and gently folded in. Step back and watch the magic. The mixture started to foam and grow.
|Pancake batter before the baking soda|
It was quite an amazing moment. It was time to let this sit for a moment while the cast iron skillet (or comal) was heated and lightly coated with oil. If it's not thin enough, you can add a little milk.
By now the batter was really bubbly.
Sourdough Jack advises making small pancakes. Use a tablespoon of batter at a time. It should sizzle when it hits the skillet.
|Pancake batter after the baking soda was added|
|Side 1 Sizzling.|
|Side 2 Finishing|
My friend suggested the next week I use sourdough starter for French toast. He ran short of milk one day so he subbed starter for milk in his French toast batter, setting out 1/2 cup of starter the night before. Mix in an egg, a bit of sugar, vanilla, and cinnamon. The toast was so delicate and delicious. I wolfed it down so fast, I didn't think about taking pictures. You'll just have to trust me on this one.