Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sourdough starter
1 c Warm milk 90 to 100 f
1/3 c Melted margarine
1/2 c All purpose flour, and
1/2 c Whole wheat flour, and
1/2 c Rolled oats -- -- or
1 1/2 c All purpose flour
2 Separated fresh eggs
1/2 ts Baking soda
1 t Baking powder
1/2 ts No-salt (or salt)
1 tb Salad oil
Allow the starter mixture to reach room temperature.
Stir well, remove and save one cup for future use.
Renew starter if necessary. Mix starter, milk and all
purpose flour and allow to ferment, covered with saran
wrap, for 12 ~ 24 hours. Blend melted margarine and
egg yolks. Mix the baking soda with the baking powder
and the whole wheat flour and rolled oats (or the
substitute all-purpose flour) and add to the margarine
and egg yolks. Stir into the starter mixture until
blended. Whip the egg whites until stiff and stir into
batter. Thin batter with milk, if necessary, until
thickness of heavy cream. Cook saucer-sized pancakes
on a hot (400 F) griddle. Cook waffles at 375 F in
waffle iron. Servings is number of pancakes.
