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Wisconsin Lumberjack Sourdough Pancakes
Margi Meis, Eleva

Basic Starter:
1/2 pkg. active dry or compressed yeast (1-1/4 tsp. dry yeast)
2 cups unsifted flour
2 Tbsp. sugar
2-1/2 cups water

Combine ingredients in a stone crock or bowl. Beat well. Cover with cheesecloth and let stand several days in a warm place. Then keep in cool place between bakings.

Sourdough Pancakes:
1 cup Starter (see above)
2 cups unsifted flour
2 cups milk
1 tsp. salt
2 tsp. baking soda
2 eggs
3 Tbsp. melted shortening
2 Tbsp. sugar

About 12 hours before serving pancakes, mix Starter, flour, milk, and salt. Let stand in covered bowl in a warm place. Just before baking cakes, remove 1 cup of batter to replenish sourdough in crock. To remaining batter in the bowl, add baking soda, eggs, shortening, and sugar. Mix well and bake on lightly greased, hot griddle. For thinner pancakes, add more milk to batter. Makes about 30.

Note: Part buckwheat or part graham flour can be used. Some cooks use this “basic starter” for making bread.

 


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