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Sourdough Pancakes

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  • Author: Jill Baker


Your family will be asking for these pancakes weekly. Don’t forget to use the “starter” for making bread or rolls.


Units Scale

1 c. Warm Water
1 pkg. Dry Yeast
1/4 c. Sugar
1 c. Flour

2 c. Flour
1 c. Warm Water
4 Tbsp. Sugar

4 Eggs
4 Tbsp. Sugar
4 Tbsp. Cooking Oil
2 Tbsp. Baking Powder


For the Starter:
1. Mix the first set of ingredients listed (water, yeast, sugar, flour.)
2. Cover and set in a warm area for 12-24 hours.
**This dough is alive and will need to be fed 2 Tbsp. sugar and 2 Tbsp. flour each week if not used weekly.**

To Make the Pancakes:
1. Mix 2nd set of ingredients listed (flour, water, sugar) with the Starter mixture.
2. Remove 2 cups for future starter.
3. Add in the 3rd set of ingredients listed (eggs, sugar, cooking oil, baking powder.)
4. Mix and add enough water to make the batter as thin as you desire.
5. Cook on a hot griddle until golden on each side.


This recipe is from Gary Clark and brought to us out of a collection of recipes from a church cookbook.