Sourdough Pancakes

From the kitchen of Eric Diamond

Ingredients

Starter Mix:
1 cup flour
1 cup warm water
1 teaspoon sugar
1/2 package dry yeast

Pancakes:
2 1/2 cups flour
2 cups warm water
1 egg
1/4 cup evaporated milk
2 tablespoons oil
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar

Directions

1. Combine 1 cup flour, 1 cup warm water, 1 teaspoon sugar and dry yeast.

2. Cover and let stand in warm place for at least 3 or 4 days.

3. Then store in a glass jar in the refrigerator.

Then night before use:

1. Take out starter and add 2 1/2 cup flour and 2 cups warm water.

2. Mix thoroughly.

3. Cover and let set in warm spot overnight.

In the morning:

1. Put 1 cup of starter back in refrigerator.

2. To the rest of the starter, add egg, oil and evaporated milk, beat thoroughly.

3. In separate bowl, combine 2 1/2 cups flour, salt, baking soda and 2 Tablespoons sugar and mix thoroughly.

4. Sprinkle over batter, fold in gently.

5. Let batter rest a few minutes.

6. Fry on hot (400-450 degrees) lightly greased griddle.