We have always used the pancake recipe from the "Better Crocker" cookbook.
Of course, it has no sourdough in the recipe, but I modify it with freshly
ground whole wheat flour, nuts, berries, etc. It is a "killer" recipe, very
similar to this one you have mentioned. I believe the only ingredient not
mentioned in your recipe that is included in the BC recipe is baking powder.
Cooked pancakes freeze so well. When I make a big batch I go ahead and cook
the rest of the batter and freeze in plastic bags. A couple of minutes in
the microwave and they taste exactly like I just took them off of the
griddle ................... So good and sooooo fattening. But at least
they contain whole wheat!

"Hans Fugal" > wrote in message
...
>I have a buttermilk pancake recipe that I like, and I am hard to please
>with pancakes. Buttermilk is such a pain, I'd rather use sourdough start
>which I have handy anytime (provided I put it out the night before). I'd
>like to keep the creamy taste, have some of the good sourdough/sour taste,
>and most importantly not end up with rubbery or too fluffy pancakes.
>
> I think the rubber effect I so often observe when I try to make sourdough
> pancakes is due to the gluten formed in the start, so I think one needs to
> use some start and some fresh flour to offset this.
>
> Here's the original recipe:
>
> 3c flour
> 1T soda
> 1t salt
>
> 3c buttermilk
> 4 eggs
> 1/3c oil
>
> This makes way too much for just the two of us, so I quarter the recipe.
> To make the measurements easier I then 4/3 the recipe (so 1/3 altogether),
> except the egg, but I think it's ok, and I fudge on the oil by 1/3t.
>
> So here's my plan:
>
> 1c start
>
> 1/2c flour
> 1t soda
> 1/3t salt
>
> 1 egg
> 1/2c milk
> 5t oil
>
>
> My questions: do you think it's a good plan (tomorrow I'll find out
> empirically), specifically is the soda amount still relevant and is the
> flour/start proportion good for flavor and non-rubberiness? Mostly I'm
> interested in your pontificating theories for the sake of speculation.