Put one cup of sourdough starter in a large mixing bowl preferably of glass, ceramic or stainless steel. Add 2 cups of warm water (up to 90-degrees F) and 2-1/2 cups of flour. (You can experiment with different types of flour for different tastes, but I like to keep it simple).

Mix thoroughly. Initially, the mixture will be thick and lumpy but will thin down from fermenting and should be lively by the morning. I cover the bowl with a dinner plate, wrap it loosely with a towel, and place it in a warm spot overnight. If your kitchen tends to be on the cool side, I'd place the bowl on your oven door. You should avoid placing the bowl in a drafty location.

In the morning remove one cup of the batter and put it back into your sourdough starter crock and refrigerate. (Starter is truly a renewable resource.)(:>) You will be left with 4-1/2 cups of batter.

To the batter remaining in the bowl, add:

1 egg
2 tablespoons vegetable oil
1/4 cup instant dry milk

Beat thoroughly. Then combine:

1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar

Blend together until smooth, eliminating any lumps of soda. Sprinkle evenly over the top of the batter; fold in gently. This will cause a gentle foaming and rising action.

Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. I generally use a tablespoon to ladle the batter onto the griddle. Keep the size of the pancakes to about 1-1/2" - 2". Butter and Syrup and Enjoy!!

©1997 Gary Fisher armchair.com