Sourdough Pancakes (Uebele family recipe)
# From: Dave Uebele


At Night in large glass or pottery bowl mix -

1 cup starter
2 1/2 cups flour
2 cups milk
Cover and place in warm spot. (oven with pilot/light on, door open)

In the morning remove 1 cup of dough as the new starter. Store covered
jar of starter in the refrigerator until ready to use again.
Beat together -

2 eggs
2 Tablespoons cooking oil

Add to dough and beat thoroughly.
Combine -

1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons sugar

Blend together the salt, soda, and sugar until smooth, eliminating any lumps
of soda. Sprinkle evenly over top of batter; fold in gently. This will cause
a gentle foaming, rising action. Using a Tablespoon of batter per
pancake, bake on a hot griddle (should hear hiss when batter hits griddle).
The pancakes bake better when only a small amount of batter is used.
For waffles, use more cooking oil.

Temperature is the main variable which affects the consistency and sourness
of the batter. A warmer temperature at night will cause the batter to
have more tang and to be thinner by morning. Also more liquid can be added
for thinner pancakes. The cookbook says that the starter should always
be proportional to the amount of flour and milk. However, I have found that
you can almost double the amount or flour and milk without neding
to increase the amount of starter or soda. Experiment to suit your own
taste.

The starter is better if it is used at lease onece every two weeks, but
it will keep indefinitely. Each time I use the starter, I return it to a
clean jar, but I never wash the old jar until I have remembered to save
a new starter. Once the eggs and other ingredients are added, the dough can
not be used as a starter.