1 c Instant nonfat dry milk
1 c Warm water; (105 to 115
-degrees)
1 c Sourdough starter
1 3/4 c All-purpose flour
1 Egg; slightly beaten
2 tb Whole milk
1 tb Sugar
1/2 ts Baking soda
1/2 ts Salt
Mix dry milk, water, Sourdough Starter and flour in non-metallic bowl;
cover loosely. Let stand in warm place until mixture is coarse and
bubbly, at least 8 hours.
Mix remaining ingredients into sourdough mixture until smooth. Pour
1/3 cup batter at a time onto hot, lightly greased griddle. Turn
pancakes as soon as bubbles form; cook other side until golden brown,
about 3 minutes. Serve with butter and syrup if desired.
