These pancake are made with the Herman Sweet Sourdough Starter. They’re a wonderful tangy treat for breakfast.
In a large bowl, mix together flour, baking soda, salt, sugar and baking powder. Add the sourdough starter, oil, eggs and milk; beat well.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Per Serving: 117 calories; protein 2.5g; carbohydrates 10.7g; fat 7.2g; cholesterol 31.8mg; sodium 232.2mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.